Description
Delicious and easy-to-make salmon fish cakes served with a refreshing avocado and Greek yogurt lime dressing. These fish cakes are pan-fried until golden and crispy, perfect as a light meal or appetizer.
Ingredients
Scale
For the Fish Cakes
- 250 g raw salmon fillet (roughly chopped)
- 1 small onion (roughly chopped)
- 1 egg
- 60 g breadcrumbs
- Black pepper, to season
- 1/2 teaspoon paprika
- 2 tablespoons rapeseed oil (for frying)
For the Dressing
- 4 tablespoons Greek yogurt
- 1 teaspoon maple syrup
- 1/2 lime (juice only)
- 1 avocado (chopped, to serve)
Instructions
- Prepare the Fish Mixture: Add the salmon and onion to a food processor and process until it becomes a smooth paste. Then add in the egg, breadcrumbs, black pepper, and paprika, mixing well to combine all ingredients thoroughly.
- Shape the Fish Cakes: Spoon a heaped tablespoon of the mixture at a time into your hand and shape into small baby-sized fish cakes, ensuring they are compact to prevent breaking during cooking.
- Cook the Fish Cakes: Heat the rapeseed oil in a frying pan over medium heat. Gently fry the fish cakes on both sides until they are golden brown and cooked through, which should take about 3-4 minutes per side.
- Make the Dressing: In a bowl, combine the Greek yogurt, maple syrup, and lime juice, stirring well until smooth and well blended.
- Serve: Plate the cooked fish cakes and serve with the avocado pieces alongside, drizzling or spooning the yogurt and lime dressing on top or on the side for dipping.
Notes
- Ensure the salmon is fresh and skinless for the best texture.
- Use gluten-free breadcrumbs if you require a gluten-free version.
- The dressing can be prepared ahead and stored in the refrigerator for up to 24 hours.
- For a spicier kick, add a pinch of cayenne pepper to the fish cake mixture.
- Serve the fish cakes immediately for best texture and flavor.
