Salmon Fish Cakes with Mixed Herb Salad

Recipe JEN MURRANT

SERVES 2

Ingredients:

1 tbsp olive oil 6 shallots, chopped

1 tbsp fresh grated ginger

1 tsp chilli flakes

2 tbsp lime juice

250g salmon (wild caught or organically farmed)

1 cup mashed potato

2 tbsp buckwheat flour

1 tbsp dukkah

SALAD:

100g organic mixed leaves, chopped

½ cup mixed fresh herbs (chervil, dill, mint)

1 tbsp lime juice

½ tbsp olive oil

2 baby cucumbers, chopped

Method:

Gently heat ½ tbsp olive oil in heavy based pan. Sauté shallots for 5 minutes. Add ginger, chilli flakes and lime juice. Increase heat, place salmon fillet (skin down) in the pan and cook for a minute or so. Turn, remove skin. Cover with shallot and ginger mix, reduce heat, cover and cook a further 5 minutes. Mix potato through the cooked salmon and shallot mix. Form into patties. Toss in buckwheat flour and dukkah. Heat remaining ½ tbsp olive oil on medium heat. Pan fry patties for approximately 1 minute each side, or until lightly golden.

To prepare salad, place all ingredients in a bowl, toss well. Serve with extra chopped chervil and dill, lime wedges, avocado, extra dukkah and/or finger lime (optional).

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