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1 hour

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40 minutes

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Fish n chips with home-made tartar sauce

20 minutes

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Butternut recipes

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30 minutes

Fish recipes

Salmon fish cakes with crushed avocado

Salmon fish cakes with crushed avocado

By Abigail Donnelly

Serves 4

Difficulty Easy

Ingredients

1 x 800 g skinned fillet of lightly smoked salmon
½ cup breadcrumbs
1 fresh chopped chilli
2 cloves garlic
1 x 5 cm piece ginger
Juice of 1 or 2 limes
1 t sesame oil
½ t rice-wine vinegar
1 T olive oil
2 ripe avocados
Juice of 1 lemon
¼ cup chopped coriander

Method

Preheat the oven to 180°C. Cut skinned fillet of lightly smoked salmon trout into chunks and place in a blender. Add breadcrumbs, fresh chopped chilli, cloves garlic and piece ginger, grated, and blend well.

Add the juice of limes, sesame oil and rice-wine vinegar and season to taste, and blend again. Remove from the blender, mould into fish cakes and refrigerate for 10 minutes.

Heat olive oil in a hot pan, then fry the fish cakes on each side until golden. Remove and finish cooking in the oven for 5 minutes.

Crush ripe avocados with the juice of 1 lemon and chopped coriander. Season and serve with the warm fish cakes.

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Salmon fish cakes with crushed avocado

Salmon fish cakes with crushed avocado

Ingredients

Method