Description
Very light and delicious little bites of salmon. Great for entertaining or even quick weeknight dinners.
Ingredients
- 1 pound Salmon Fillets
- 2 Tablespoons Olive Oil, Divided
- 1 teaspoon Sea Salt
- ½ teaspoons Fresh Ground Black Pepper
- 2 cloves Garlic, Minced
- ½ whole Red Pepper Finely Chopped
- ½ whole White Onion, Finely Chopped
- 3 whole Spring Onions, Finely Chopped
- ½ cups Bread Crumbs
- 2 whole Dried Chillies, Finely Chopped
- 1 teaspoon Dried Coriander
- 1 bunch Fresh Coriander, Finely Chopped
- ½ cups Flour, For Dredging The Cakes
- ½ cups Vegetable Oil, For Frying
- 1 cup Greek Yoghurt
- 1 bunch Fresh Mint Leaves, Finely Chopped
Preparation
Preheat oven to 350ºF. Place the salmon in an oven proof dish, drizzle with 1 tablespoon olive oil and season with salt and pepper. Bake for about 20 minutes. Remove from oven and set aside to cool. Once cooled, remove skin and any bones that you may find and discard. Flake salmon apart and set aside.
In a large skillet set over medium heat, add remaining olive oil, garlic, peppers, white onions and spring onions. Cook for around 5 minutes, stirring occasionally. Remove from heat and transfer to a large bowl. Add bread crumbs, dried chillies, dried coriander and fresh chopped coriander to the bowl. Stir to combine and then add flaked salmon. Stir well to combine.
Turn mixture out onto a clean working surface. Make cakes as big or as small as you like them. Work them into balls and start shaping them into patties of your choice size and height. Once you have made all your patties, dredge them in the flour and set aside.
In a large skillet, heat enough oil to cover the bottom of the pan. Have heat set to medium high. Fry salmon cakes in batches, about 3 to 4 minutes per side. They should be golden and crisp on the outside.
Combine Greek yogurt with the mint leaves and serve over the fish cakes. Serve immediately.
