Ginger salmon cakes with green coleslaw

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Serves: 4
Time to make: 25 mins
Total cost: $18.40 / $4.60 per serve

  • 300g skinless salmon fillets
  • 4 shallots, very finely sliced
  • 1 x 4cm piece ginger, grated
  • 2 cups mashed cooked sweet potato
  • zest of 1 lime
  • 1/2 cup wholemeal breadcrumbs
  • Coleslaw
  • 3 cups mixed grated zucchini and cucumber
  • 1 green capsicum, finely diced
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon olive oil

Instructions

Step 1 Spray a large non-stick frying pan with olive oil and set over medium–high heat. Add salmon fillets and cook for 2–3 minutes per side, or until tender. Flake cooked salmon finely with a fork and transfer to a large bowl.

Step 2 Spray a small non-stick frying pan with olive oil and set over medium heat. Add half of the shallots to pan; cook until soft. Add ginger to pan; cook for a few minutes. Add shallots and ginger to salmon bowl.

Step 3 Add mashed sweet potato to salmon bowl with lime zest and breadcrumbs; season with black pepper and mix well. Wet hands to shape mixture into 4 patties, then refrigerate for 5 minutes. Meanwhile, make coleslaw: Mix all ingredients with remaining shallots in a salad bowl.

Step 4 Spray a large non-stick frying pan with olive oil and set over medium–high heat. Cook patties for 2–3 minutes per side, or until cakes are slightly golden.

Step 5 Serve ginger salmon cakes with green coleslaw.

 

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