Food & Wine
Salmon fish cakes
2 x 213g cans whole salmon
1/2 small onion, finely chopped
45ml chopped fresh parsley
2 extra-large eggs
10ml baking powder
15ml bottled capers
375ml toasted breadcrumbs
250ml sunflower oil
creamy mayonnaise and lemon wedges to serve
Remove all the bones from the salmon and flake with a fork. Place salmon, onion, parsley, eggs, baking powder, capers and 125ml of the breadcrumbs in a medium mixing bowl and mix well. Form the mixture into fish cakes with the help of a small scone cutter. Spread the remaining breadcrumbs on a large plate and roll each fish cake in the crumbs to coat all sides.
Transfer the fish cakes to a floured dish and refrigerate for 10 minutes. Heat the oil in a large frying pan over medium-high heat. Fry the fish cakes on each side until golden brown and drain on paper towel. Serve with creamy mayonnaise, lemon wedges and a side salad.
Recipe from The Classic South African Cookbook by Melinda Roodt; image from Cook Diary.