- 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)
Ingredients
- 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
Method
- In a large bowl, mix all the ingredients until well-combined
- Shape into 6 large fish cakes
- Cook in a prypan (or in the oven) with an oil of your choice on both sides on low heat
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