This foolproof recipe makes about 12 salmon cakes for a family supper. You can also use this recipe to make about 40 mini salmon cakes for small bites to serve with drinks for an informal party. They are absolutely delicious served with flavored mayonnaise (see page 216) and Tomato and Cucumber Salsa (see page 139). Again, if your children do not eat spicy food, you can omit the chilli or Tabasco.
- 350g (12oz) filleted and skinned salmon, roughly chopped
- 50g (2oz) butter
- 2–3 garlic cloves, peeled and crushed
- 100g (4oz) white breadcrumbs
- 1 egg, whisked
- 2 tsp Dijon mustard
- 2 tbsp lemon juice
- 2 tbsp chopped coriander (you can chop the small stalks too)
- 6 spring onions, chopped
- 2 tsp Worcestershire sauce
- 1–2 tsp Tabasco sauce or 1 deseeded and chopped chilli (optional for children)
- Combine all the ingredients in a food processor and whiz to combine. Taste for seasoning, add more salt, pepper, lemon juice or Tabasco, if necessary. If you
- do not have a food processor, chop up the salmon as finely as possible and mix together all the ingredients in a bowl. Shape into patties with a 7.5cm (3in) diameter, or 4cm (11/2in) diameter patties for mini salmon cakes. Pan-fry in 3–4 tablespoons olive oil on a medium heat for 3–4 minutes on each side (2-3 minutes for mini cakes), or until golden. Serve on warm plates.
- This is also delicious with a Mediterranean twist. Omit the Tabasco or chilli and substitute the same amount of basil for the coriander in the salmon cakes, the mayonnaise and salsa.