Salmon fishcakes with chilli and mayo red dressing

These little fishcake gems are rich in essential omega-3 and so easy to prepare in advance – perfect for storing in the fridge for a later date

Ingredients

• 2 cups of cooked, flaked salmon or substitute
• ½ cup mayonnaise
• 1 cup ground white bread crumbs 1 tbsp shredded onion
• 1 egg 4 leaves of lettuce
• 1 tsp sesame oil
• 2 tbsp canola or avocado oil for sautéing patties
• Juice of half a lemon
• Salt and pepper

For red dressing

• ¼ cup chilli sauce
• ¼ cup mayonnaise
• 1 finely chopped tomato
• 1 tbsp capers
• 1 tbsp shredded onion
• Juice of half a lemon 

For garnish

• ½ avocado, peeled and thinly sliced
• Lemon zest
• 1 dozen blueberries
• 1 tbsp fresh dill or fennel leaves

Preparation

Fishcakes:

1. In a medium-sized mixing bowl, combine half the bread crumbs (reserve other half of bread crumbs for coating) and remainder of ingredients, except cooking oil and lettuce.

2. Mix together and shape into patties.

3. Coat the patties in the remaining bread crumbs.

4. At this stage, you can cover and refrigerate patties overnight, until you’re ready to cook them.

Red dressing:

1. Mix all ingredients.

2. Spoon dressing over one half the salmon patty.

3. Garnish with avocado slices and blueberries.

4. Sprinkle dill or fennel over all and add a zest of lemon.

Method

1. Heat the canola oil in a pan and fry the salmon patties about 7 minutes on each side over a medium heat.

2. Serve each fishcake on a leaf of lettuce and drizzle with the red dressing.

Read about the nutritional benefits of salmon here