Salmon fish cakes with pickled quails’ eggs

Salmon fish cakes with pickled quails' eggs

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  • 4
  • Easy
  • 20 minutes
  • 10 -15 minutes


  • 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

Cooking Instructions

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.

Hannah Lewry Recipe by: Hannah Lewry
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Woolworths TASTE’s Food Editor is passionate about conjuring up fresh ideas for fast and easy dishes that taste as great as they look. Turn to her expertise for everything from time-saving mid-week food to lazy weekend meals. You’ll have a lot of fun in the kitchen while you’re about it.

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