Salmon and Parmesan Cakes

These bite size salmon cakes are ideal for finger food buffets or appetisers. Serve with wasabi avocado dip, see recipe below.

Tuna or crab can be substituted for the salmon if desired.

Ingredients

415 g tin pink salmon, drained

1.5 tbsp grated Parmesan

2 spring onions, finely chopped

1 clove garlic, crushed

3 tsp soy sauce

1 egg white

1 cup fresh breadcrumbs

salt and pepper to season

Method

1.  Combine salmon, Parmesan, spring onion, garlic soy sauce, egg white and breadcrumbs in a bowl, season with salt and pepper. Shape a tablespoon amounts of mixture into patties.

2.  Heat 3/4 inch olive oil in a frying pan over a medium heat. Cook the patties in batches for 1-2 minutes on each side or until golden.

Wasabi avocado dip

Ingredients

1 avocado

1 tsp wasabi paste

1 tsp lemon juice

salt & pepper to season

Method

1.  Mash avocado, add wasabi paste and lemon juice, mix together, season with salt and pepper.

Enjoy.