Montagu Salmon Fishcakes
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Serves: 4-6 people
Prep Time: 30 minutes
Cooking Time: 40 minutes
Oven temperature: 180 degrees Celsius
Easy to make
Ingredients:
Salmon fishcakes
- 1kg smoked salmon off cuts, chopped
- 300g breadcrumbs
- 2 eggs
- A handful of parsley and coriander, chopped
- Salt and pepper to taste
- 200g Montagu sesame seeds
- Willow Creek blood orange flavoured olive oil to fry
- 1kg orange sweet potato, washed and cut into wedges
- 1 cup butter
- 1 cup brown sugar
- 1 cup Montagu sultanas
- Salt to taste
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Method:
Salmon fishcakes
Recipe developed and styled by: Mynhardt Joubert
- Mix the salmon, breadcrumbs, eggs, herbs and seasoning together.
- Divide the mix into 16 pieces and form them into cakes.
- Coat the fish cakes in the sesame seeds and refridgerate.
- Pan fry in the blood orange olive oil on a medium to low heat until cooked and lightly browned on both sides. Keep warm.
- Place the sweet potato, butter, sugar and sultanas in a deep prepared oven dish and season with salt.
- Cover with foil and place in the oven for 30-40 minutes or until cooked.
- Serve with the fishcakes and banana chips.
Recipe developed and styled by: Mynhardt Joubert