Recipe – “Spicy Salmon Cakes”

Inspiration from here

1x tin 210g salmon, well drained

1x tin 105g salmon, well drained

1 spring onion, finely sliced (a loose 1/4c once chopped)

chopped coriander (about another loose 1/4c on top of the spring onion)

1c mashed boiled kumara, skin off

zest of 1/2 lemon

3 eggs (medium)

1/2 tsp ground chilli

salt & pepper to taste

 

  1. Mix salmon, spring onion and coriander together.
  2. Add the mashed kumara, mix together.
  3. Add rest of the ingredients, mix well.
  4. Grease 6 texas size muffin tins and put mixture in each one.  Flatten with back of spoon.
  5. Into oven 180C; 20-25mins.
  6. Turn out onto a wire rack.
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