Ingredients

Method

• 800 g skinned and boneless salmon fillet
• 3 mashed potatoes
• 1 chopped fresh chilli
• 2 cloves crushed garlic
• 1/2 cup mint chopped
• Knob of grated ginger
• Breadcrumbs for dusting
• 2 T oil
• Halved pickled quail eggs
• Blanched broad beans
• Fresh rocket
• Red onion vinaigrette

Method

Ingredients

Preheat the oven to 180°C.

Chop the skinned and boneless salmon fillet and mix with the mashed potatoes, chopped fresh chilli, crushed garlic cloves, chopped mint, grated ginger and seasoning, to taste.

Mould into 4 cakes, then dust with breadcrumbs and pan-fry in hot oil for 2 minutes a side, or until golden.

Finish off in the oven for 5 minutes, or until cooked through.

Serve hot with halved pickled quail eggs, blanched broad beans, fresh rocket and red onion vinaigrette.