Happy New Year! If you’re like us, you likely spent all of December eating and drinking all the things and probably aren’t feeling the best for it.  As much as I enjoy, very much enjoy, rich food and drinking wine every night, I need a break after an entire month of it (oh, and eating all that Christmas baking , so yummy). Starting off 2018, we’re looking for something a little lighter (and let’s be honest, more healthy too) but, as usual, we want to ensure you still get to enjoy some variety from baked chicken/fish and steamed vegetables. So, for the first recipe of the year, enter Salmon Cakes. A delicious twist on using fish and mixing up your repertoire.

Here we have used coarsely chopped fish as opposed to using ground fish. This ensures a delicious (and non-mushy) texture – because no one wants that. The green onions and cilantro add some greenery to the dish while keeping the flavour fresh. Lastly, the sauces provide a fun Asian twist on a traditional fish cake.

INGREDIENTS

1 tsp canola oil
200g shrimp or prawns, coarsely diced
600g salmon,* coarsely diced
1 1/2 cups panko bread crumbs**
3 eggs
1/2 cup cilantro, chopped
1/4 cup green onion, chopped
1/2 tsp apple cider vinegar
1 tbs soya sauce
1 tsp rice wine vinegar
1 tsp sesame oil

*If you do not have salmon on hand, this can be substituted with other hearty (i.e. non-flaky) fish such as halibut or mahi mahi.
**Panko bread crumbs do not get as soggy as regular bread crumbs and are better for keeping their crunch in frying while maintaining the shape of the cakes.

INSTRUCTIONS

In a large bowl, combine the fish, shrimp, cilantro, green onion, apple cider vinegar, rice wine vinegar, soya sauce and sesame oil together. Mix until ingredients are fully combined. Add in the eggs and mix again until combined. Add in the panko until the mixture starts to stick together.

Form the salmon cakes by taking a handful of fish mixture (approximately a 3/4 cup) and shape it with your hands until it resembles the shape of a burger patty. Place the formed salmon cakes on a large baking tray lined with parchment paper. Refrigerate for 30 mins.

Preheat a large saucepan over medium heat with the oil. Place 3 – 4 fish cakes in the pan, ensuring there is adequate space between cakes to flip them. Cook 3 – 5 mins a side until the internal temperature reads at least 130F. Be careful to flip the cakes gently to prevent them falling apart.

Serve immediately.

Makes 8-12 fish cakes