Chilli and Coriander Salmon Cakes
Servings 2
Ingredients
- 300 g Skinless Salmon Fillet, chopped
- 1 free range Egg White, lightly whisked
- 1 Long Red Chilli, seeded and finely chopped
- 1/2 cup fresh coriander
- 2 Garlic Cloves, crushed
- Pinch Sea salt
- Black Pepper
- extra virgin olive oil (for cooking)
- Lime Wedges to serve
Instructions
- In a food processor pulse all ingredients until finely minced and well combined.
- Shape mixture into 4 large or 8 small patties.
- Heat oil in frying pan over medium heat. Pan-fry patties for 4 minutes each side or until golden and cooked to liking.
Notes
Serving Suggestions:
- Serve hot with lime wedges and your choice of salad or vegetables.
- Add 2 kaffir lime leaves, shredded to mixture before cooking.
- Add 1 teaspoon lime rind, finely grated to mixture before cooking.
- Add 1 lemongrass stalk (white part only), finely chopped to mixture before cooking.
- Avoid cooking patties at too high temperatures to avoid burning.
- If you don’t have a food processor or high powered Blender you can also finely chop salmon to a minced texture. To help patties hold together add an additional egg white, lightly whisked if needed.
- Simply omit egg white and pulse ingredients well in a Blender or food processor to combine and hold together.
- Substitute salmon for chicken mince and omit egg white as the chicken mince will be sticky enough to hold together.
- Omit garlic.