Light Bites Recipes - Salmon and Ginger Fish Cakes Recipe

Ingredients

• 500g/1 1/4lb salmon fillet, skinned and boned

• 45ml/3 tbsp dried breadcrumbs

• 30ml/2 tbsp mayonnaise

• 30ml/2 tbsp sesame seeds

• 30ml/2 tbsp light soy sauce

• finely grated rind of 2 limes

• 10ml/2 tsp finely grated fresh root ginger

• 4 spring onions (scallions), finely sliced

• vegetable oil, for frying

• salt and ground black pepper

• spring onions (scallions), to garnish

• lime wedges, to serve

Makes about 25

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Method:

1. Finely chop the salmon and place in a bowl. Add the breadcrumbs, mayonnaise, sesame seeds, soy sauce, lime rind, ginger and spring onions and use your fingers to mix well.

2. With wet hands, divide the mixture into 25 portions and shape each into a small round cake.

3. Place the cakes on a baking sheet lined with baking parchment, cover and chill for at least two hours. They can be left overnight.

4. When you are ready to cook the fish cakes, heat about 5cm/2in vegetable oil in a wok and fry the fish cakes in batches over a medium heat, for 2-3 minutes on each side.

5. Drain the fish cakes well on kitchen paper and serve warm or at room temperature, garnished with spring onion slivers and plenty of lime wedges for squeezing over.

Note: These light fish cakes are scented with the exotic flavors of sesame, lime and ginger. They make a tempting appetizer served simply with a wedge of lime for squeezing over, but are also perfect for a light lunch or supper, served with a crunchy, refreshing salad.

 Cook's Tip: When chopping the salmon, look out (or stray bones and pick these out with tweezers.