Salmon fish cakes with crushed avocado

Salmon fish cakes with crushed avocado

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  • 4
  • Easy
  • Carb Conscious Dairy free Fat conscious


  • 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

Cooking Instructions

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.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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