Tuesday, 28 April 2015

Salmon Cakes

 Monday Dinner

- Salmon Cakes
- Green Salad with Bocconcini

This is the latest addition to my "go-to" recipes.  Fish cakes are easy to make with pantry ingredients and minimum fresh vegetables.  Even when the fridge is empty and I don't have time to cook, there is always something I can put on a dinner table.  The salad was delicious and went really well with salmon cakes.  The creamy and tangy dressing was made with 1Tbsp mayonnaise, 1Tbsp yoghurt, 1Tbsp wholegrain mustard, juice of 1/2 lemon, chopped caper, chopped gherkins.  Milky and chewy bocconcini were a great addition to the salad.

Salmon Cakes Recipe (Makes 6, Serves 3~4)


  • 400g tin salmon (350g drained)
  • 200g finely chopped vegetables (onion, carrot, celery)
  • 150g Okara
  • 1 egg
  • 2tsp psyllium husk
  • 1Tbsp Miso
  • freshly ground pepper to taste
  1. In a large bowl, mix all the ingredients until well-combined
  2. Shape into 6 large fish cakes
  3. Cook in a prypan (or in the oven) with an oil of your choice on both sides on low heat

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