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.
Salmon cakes with apple salad
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
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
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.
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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
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.
