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

Grilled salmon with chermoula sauce

Feature image: Aremedia