Crispy sesame salmon cakes with fresh green salad
Crispy sesame salmon cakes with fresh green salad! 🥬
As part of celebrating International Women’s Day this month, Farmdrop have added a whole section that filters for women owned brands or producers on their site. I’ve tried some of them before but also went for a few extra (like a blanc de blanc which goes so nicely with this dish) just because. I’ve popped the producers down below in the ingredients where they are women owned, so you can check them out, too! Everything is from Farmdrop .
Ingredients for salmon cakes:
(makes 6 fish cakes, 3 servings based on 2 per person)
500g fresh salmon (Sole of Discretion)
25g green onions / 2 green onions
10g ginger, peeled
1 tbsp sesame sauce (Nojo London)
1 red chilli, seeds removed
60g panko bread crumbs
For salad:
1 head of caravel lettuce
1 handful cherry tomatoes, halved
2 large tbsp mayonnaise
5 tbsp sesame sauce (Nojo London)
1 tbsp thinly sliced chilli
1 green onion, chopped finely
Fish cakes: Add all ingredients except panko to a food processor (or chopper, I use my mini chopper) and blend together until resembling mince meat. Mold together into 6 cakes and cover with bread crumbs all over (you can fill a bowl with the crumbs and place them in and flip over). Refrigerate for about 5-10 mins. Heat oil in your frying pan until bubbling, enough to generously cover the whole bottom of the pan. You can test if it’s bubbling by adding a breadcrumb or two in and seeing if bubbles form. Pop your cakes into the pan (I did 2 batches) and cook until golden brown on each side (about 2-3 mins each side). Then serve!
Salad: Mix sesame sauce and mayo to form dressing. Toss everything together in a bowl!
I’m going to be testing these in the air fryer for you guys, too, but I’m pretty much in love with this recipe as is. You can serve with some sweet chilli sauce on the side, too! Oh and if you don’t have the sesame sauce, you can add a dash of soy sauce, sesame oil and 1 clove garlic minced.
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