SALMON CAKES
These flavoursome salmon cakes use chickpeas instead of mashed potato, making patties that are much quicker to put together and hold their shape nicely.
I love regular fish cakes but we don’t have them often because I find the process of making the mashed potato, cooling it down and then making the patties too time consuming for a weeknight. Using chickpeas is a great alternative, and nutritious too.
Have you tried wong bok before? I’ve only recently discovered it. It’s like cabbage, but sweeter and lighter in texture, and makes a yummy addition to the salad. Let me know what you think!
SALMON CAKES
These flavoursome salmon cakes use chickpeas instead of mashed potato, making patties that are much quicker to put together and hold their shape nicely.
Ingredients
SALMON CAKES
- 400 g can chickpeas in spring water, drained (14oz)
- 1/3 cup fresh basil (9g)
- 1 Tbsp lemon juice
- 1 tsp garlic powder
- 1 tsp dried coriander
- 2 spring onions
- 200 g hot smoked salmon (7oz)
- 105 g canned pink salmon in spring water, drained (3.7oz)
- 1 cup panko breadcrumbs (100g)
- 1/4 cup capers (30g)
- 1 egg
- 2 Tbsp aioli
- 2 Tbsp vegetable oil
- Lemon wedges (optional)
SALAD
- 1/2 wong bok (400g/14oz)
- 2 stalks celery
- 2 spring onions
- 1 avocado
- 60 g baby rocket (2.1oz)
- 1/3 cup shaved parmesan (30g)
- Handful fresh basil (optional)
SAUCE
- 1/2 cup plain, unsweetened yoghurt (125ml)
- 3 Tbsp aioli
- 1 tsp wholegrain mustard
- 1 Tbsp lemon juice
Instructions
MAKE SALMON CAKES
Place chickpeas, basil, lemon juice, garlic powder and coriander in a food processor. Process until you form a rough paste. Transfer to a large bowl. Finely slice spring onions and flake both types of salmon into pieces. Stir into chickpea mixture with the breadcrumbs, capers, egg and aioli. Season well with salt and pepper.
Shape mixture into 8 patties and chill in the fridge while you make the salad and sauce.
MAKE SALAD
Finely shred wong bok and finely slice celery and spring onions. Slice avocado. Combine rocket, wong bok, celery, spring onion and avocado in a large bowl. Top with parmesan and basil, if using.
MAKE SAUCE
Whisk together yoghurt, aioli, mustard and lemon juice. Season with a little salt and pepper.
COOK SALMON CAKES
Heat oil in a large frying pan over a medium heat. Fry salmon cakes for about 3 minutes on each side, until golden brown and cooked through. You may need to do this in two or three batches. Cover the cooked cakes with foil or place in a warm oven while you cook the remainder.
SERVE
Serve fish cakes topped with a generous dollop of sauce, and salad and lemon wedges on the side.
Recipe Notes
WINE MATCH: Go for a Sauvignon Blanc.
GLUTEN-FREE OPTION: Replace the panko breadcrumbs with gluten-free breadcrumbs. Make sure hot smoked salmon is gluten-free (some of the flavoured ones contain gluten).
INGREDIENT SWAPS: You could use all hot smoked salmon or all canned salmon. Hot smoked salmon provides a delicious flavour though, and I’ve bulked it up with the canned salmon to lower the cost.
BULK IT UP: For big appetites, you could make this meal more filling by serving with potato wedges.
STORING AND REHEATING: Keep salmon cakes separate to salad and sauce. Reheat salmon cakes in the microwave or a frying pan.
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2 Comments
Love these salmon cakes. Very easy to make more flavoursome with the chickpeas rather than potatoes.
Thanks Kay! So pleased to hear you enjoyed this meal 🙂