Recipes Archive

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Melkkos

20 minutes

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5 minutes

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10 minutes

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50 minutes

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20 minutes

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Braised duck leg with orange and tomato citrus gremolata

2 and 1/4 hours

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Lactose-free chiffon cake

45 minutes

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Ombre buttercream iced amasi cake with a brandy snap crown

45 minutes

Seafood recipes

Avocado ritz

10 minutes

Salmon fish cakes with rocket mayonnaise

Serves 6 - 8

Difficulty Easy

Prep Time 20 minutes

Cooking Time 50 minutes

Ingredients

For the fish cakes

600 g salmon
250 g sustainable white fish
8 potatoes, boiled and mashed
½ bunch parsley, chopped
2 t anchovy essence
Sea salt and freshly ground black
Pepper, to taste
Four, for dusting

For the rocket mayonnaise, blend:

1 bunch rocket
¾ cup good-quality mayonnaise
Lemon juice, a squeeze
Sea salt and freshly ground black pepper, to taste

Method

Preheat the oven to 180°C. Poach the salmon and white fi sh until tender, about 10 minutes. Drain, flake and mix with the mashed potatoes, parsley and anchovy essence.

Shape the mixture into rounds and coat in flour. Heat a little oil in a and brown the fish cakes on both sides, then bake for 20 minutes.

Serve with the rocket mayonnaise.

Browse more easy recipes here.

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Melkkos

Pork bánh mì sandwich

Baked avo eggie cups

Barley “buddha” bowls

American-style coconut flapjacks

Braised duck leg with orange and tomato citrus gremolata

Lactose-free chiffon cake

Ombre buttercream iced amasi cake with a brandy snap crown

Avocado ritz

Rib-eye with café de Paris butter

Salmon fish cakes with rocket mayonnaise

Salmon fish cakes with rocket mayonnaise

Ingredients

Method