Scandi -style salmon fish cakes

Serves 4-8 Ready in 20 min + pick­ling

Essentials (South Africa) - - FOOD | EVERYDAY & EASY -

For the fish­cakes 300g skin­less salmon fil­let, diced

1 medium egg, lightly beaten

Juice and zest of 1 lemon 2 tbsp chopped dill

1 tsp mus­tard seeds 50g fresh white bread­crumbs

For the salad

½ cu­cum­ber, sliced or rib­boned

3 tbsp white vine­gar 2 tsp cas­tor sugar

¼ tsp salt

3 tbsp plain yoghurt 1

In a large bowl, mix the diced salmon, egg, lemon juice and zest, 1 tbsp dill, mus­tard seeds and bread­crumbs, and

sea­son well. Lightly shape into 6cm pat­ties and set aside on a lined bak­ing tray un­til ready to cook. 2

To make the salad, put the cu­cum­ber in a bowl and cover with vine­gar, sugar and salt. Cover with cling­wrap and leave to pickle for 1-2 hr. 3 When ready to serve, heat oven to 200°C. Cook the fish­cakes for 3-4 min, un­til just cooked through and crisp. Serve with the cu­cum­ber salad and a dol­lop of plain yoghurt. Gar­nish with the re­man­ing dill.

469kJ per fish­cake 5g fat 1g sat fat

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