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| Salmon cakes with lemon-parsley mayo |
Serve 4 to 6 Prep Time 20 minutes Cooking Time 20 to 30
minutes
GRAB: 1 small onion, chopped. 3 tablespoons olive oil. 3
cups cooked and flaked salmon. 1 red bell pepper, cored, seeded and chopped. 3
tablespoons spring onion, minced. 1/4 cup chopped parsley. 1/2 cup low-fat
mayonnaise. zest from 1 lemon. 1/2 teaspoon lemon juice. 2 tablespoon fresh
dill, chopped. 2 medium-sized eggs. 600 grams potato, boiled and mashed. 1/2 to
2 teaspoons salt. 1/2 teaspoons pepper. 1 cup Japanese breadcrumbs. lemon-parsley
mayonnaise, to serve
MAKE: 1- Sauté chopped onions in olive oil until
translucent. 2- Add remaining ingredients except breadcrumbs. Check seasoning
by frying a small amount of mixture in oil. Adjust seasoning as desired. 3-
Form mixture into patties and dredge both sides in breadcrumbs. pour a little
olive oil in a non-stick skillet and gently place salmon cakes in the pan. Cook
both sides until golden. Repeat with remaining patties. Drain on paper towels.
Serve with lemon-parsley mayonnaise on the side
