Salmon fishcakes with sesame vinaigrette
Prep time less than 30 mins
Cook time less than 30 mins
Serves 1
From Ready Steady Cook
Method
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To make the fishcakes, place all of the fishcake ingredients, except the oil, into a food processor and blend to a paste.
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Divide the mixture into two and shape the mixture into two patties.
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Heat the oil in a frying pan over a medium heat and gently fry the fishcakes for 4-5 minutes on each side, or until completely cooked through.
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For the vinaigrette, place all of the vinaigrette ingredients into a pan and cook until the red pepper is softened.
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To serve, place the fishcakes onto a warm plate and spoon the sauce around.
Ingredients
For the fishcakes
- 150g/5½oz salmon fillet, skin removed
- 1 spring onion, finely chopped
- ½ tsp ground ginger
- 2 tsp soy sauce
- small handful fresh coriander, chopped
- 50g/2oz white breadcrumbs
- salt and freshly ground black pepper
- 2 tsp sesame oil
For the sesame oil vinaigrette
- 1 tbsp olive oil
- 1 tbsp sesame oil
- 1 tbsp soy sauce
- 3 spring onions, finely chopped
- ½ red pepper, finely chopped
- salt and freshly ground black pepper
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