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Sesame salmon fishcakes


Serves: 2
timePrep time: 25 mins
timeTotal time:
Sesame salmon fishcakes
Recipe photograph by Andrew Burton

Sesame salmon fishcakes

Asian-style patties with a crunchy coating

Serves: 2
timePrep time: 25 mins
timeTotal time:

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Nutritional information (per serving)
Calories
594Kcal
Fat
31gr
Saturates
4gr
Carbs
44gr
Sugars
7gr
Fibre
4gr
Protein
34gr
Salt
0.9gr

Abigail Spooner

Abigail Spooner

Abi is our Junior Food Editor and can usually be found in the test kitchen, trialling recipes to ensure perfect results for our readers. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Abigail Spooner

Abigail Spooner

Abi is our Junior Food Editor and can usually be found in the test kitchen, trialling recipes to ensure perfect results for our readers. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes

Ingredients

  • 60g sushi rice
  • 1 x 240g pack salmon fillets, skinned
  • 1 lime
  • 15g root ginger, grated
  • 40g light mayonnaise, plus 1⁄2 tbsp
  • 4 spring onions, sliced
  • 30g panko breadcrumbs
  • 1 tbsp sesame seeds
  • 2 tsp vegetable oil
  • 1 tsp sriracha
  • 200g sugar snaps

Step by step

  1. Rinse the rice until the water runs clear. Boil for 10-12 minutes until just tender. Drain, rinse under cold water to cool, and put in a large bowl.
  2. Cut the salmon into chunks and pulse in a food processor with the zest from the lime, the ginger and 1⁄2 tablespoon of mayo, until roughly minced but still a bit chunky. Add to the rice with the spring onions and 10g of panko breadcrumbs. Season and stir to combine; shape into 4 patties, about 2cm thick.
  3. Mix the remaining breadcrumbs with the seeds in a bowl then press the patties into the mixture to coat.
  4. Heat the oil in a large non-stick frying pan and fry the salmon cakes over a medium heat for 4-5 minutes on each side, or until golden brown and cooked through. Meanwhile, bring a pan of salted water to the boil and cook the sugar snaps for 2-3 minutes, then drain.
  5. While the salmon cakes and sugar snaps are cooking, mix 40g light mayo with the sriracha and 2 teaspoons juice from the zested lime. Cut the rest of the lime into wedges to serve.
    Waste not
    Sriracha is a hot chilli sauce originating from south-east Asia. Try drizzling it over scrambled eggs, avocado on toast or a stir-fry. Mixed with lighter mayo, it’s delicious spooned onto burgers or tacos.

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