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    Salmon cakes with apple salad

    Salmon cakes with apple salad

    Salmon cakes with apple salad

    Talk about refreshing! Try this Salmon cakes with apple salad recipe.

    PREP TIME 30 min + freezing | COOK TIME 20 min | SERVES 4 

     

    INGREDIENTS

    APPLE SALAD 

    • 2 tbsp vinegar
    • ⅓ cup olive oil
    • 1 tsp dijon mustard
    • 2 green apples, julienned
    • 1 bunch baby radishes, thinly sliced
    • 1 ½ cups fresh coriander leaves

     

    SALMON CAKES

    • 415 g tinned pink salmon
    • ½ cup mayonnaise
    • 1 tsp lemon zest
    • 475 g store-bought or leftover mashed potato
    • 2 tbsp finely chopped fresh chives
    • ⅓ cup flour
    • 2 eggs, lightly beaten
    • 1 cup breadcrumbs
    • 60 g oil
    • 1 lemon, cut into wedges
    • ½ cup mayonnaise, extra, to serve

     

    METHOD

    APPLE SALAD 

    WHISK vinegar, oil and mustard together in a bowl until combined. Add apple, radish and coriander; toss gently to combine and season to taste. Cover and set aside until needed.

    SALMON CAKES

    DRAIN salmon and flake, discarding any skin or bones. Drain on paper towel.

    MIX mayonnaise and zest in a bowl and stir through the salmon, mash and chives. Season to taste. Shape mixture into 8 patties. Place flour, eggs and breadcrumbs into separate shallow bowls. Dust patties in flour, dip in egg and coat in breadcrumbs. Place on a tray and chill in the freezer for 10 minutes until firm but not frozen.

    HEAT oil in a frying pan over medium heat. Cook salmon cakes, in batches, for about 4 minutes on each side or until golden. Drain on paper towel.

    SERVE salmon cakes with apple salad, lemon wedges and extra mayonnaise.

     

    FOOD TEAM TIP: The tinned salmon can be substituted for tinned tuna or any other tinned fish in brine.

     

    Print Recipe

    Salmon cakes with apple salad

    Serves: 4
    Prep Time: 30 min – Cooking Time: 20 minutes – Total Time: 50 minutes + freezing

    Ingredients

    • Apple salad
    • 2 tbsp vinegar
    • ⅓ cup olive oil
    • 1 tsp dijon mustard
    • 2 green apples, julienned
    • 1 bunch baby radishes, thinly sliced
    • 1 ½ cups fresh coriander leaves
    • Salmon cakes
    • 415 g tinned pink salmon
    • ½ cup mayonnaise
    • 1 tsp lemon zest
    • 475 g store-bought or leftover mashed potato
    • 2 tbsp finely chopped fresh chives
    • ⅓ cup flour
    • 2 eggs, lightly beaten
    • 1 cup breadcrumbs
    • 60 g oil
    • 1 lemon, cut into wedges
    • ½ cup mayonnaise, extra, to serve

    Instructions

    For the apple salad

    1

    Whisk vinegar, oil and mustard together in a bowl until combined. Add apple, radish and coriander; toss gently to combine and season to taste. Cover and set aside until needed.

    For the salmon cakes

    2

    Drain salmon and flake, discarding any skin or bones. Drain on paper towel.

    3

    Mix mayonnaise and zest in a bowl and stir through the salmon, mash and chives. Season to taste. Shape mixture into 8 patties. Place flour, eggs and breadcrumbs into separate shallow bowls. Dust patties in flour, dip in egg and coat in breadcrumbs. Place on a tray and chill in the freezer for 10 minutes until firm but not frozen.

    4

    Heat oil in a frying pan over medium heat. Cook salmon cakes, in batches, for about 4 minutes on each side or until golden. Drain on paper towel.

    5

    Serve salmon cakes with apple salad, lemon wedges and extra mayonnaise.

     

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    ALSO SEE: Grilled salmon with chermoula sauce

    https://www.foodandhome.co.za/recipes/dish/seafood/grilled-salmon-with-chermoula-sauce

    Feature image: Aremedia

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    Author

    A food stylist and recipe developer, contributing to Food & Home and other esteemed magazines under Habari Media. I love for creating mouthwatering recipes, I bring culinary visions to life through my work.

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