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Recipe by Daniela

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1. Steam the salmon or cook it for about 3 minutes in the microwave.
2. In a bowl, combine the fish broken into pieces with a fork, the chopped pepper and shallot, zest and lemon juice, mayo, breadcrumbs, egg, cayenne pepper, salt and freshly chopped coriander. Mix all together, cover and cool in th efridge for 30 minutes or if you are in hurry for 15 minutes in the freezer.
3. Place the rest of the breadcrumbs in a plate and take a spoonful of mixture and coat them on both sides. Fry gently until golden.

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• Sallymcp

  08 March 2008

  Sallymcp commented on this recipe

  Can these be frozen?

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• Daniela

  08 March 2008

  Daniela commented on this recipe

  By all means they can be frozen. Thanks for the interest. In any moment now I'll be posting an interesting recipe to commemorate the day of the woman. Ciao

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• Alice

  10 March 2008

  Alice commented on this recipe

  do these need to be dipped in egg before breadcruming.

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• Alice

  10 March 2008

  Alice commented on this recipe

  do these need to be dipped in egg before breadcrumbing

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• Daniela

  04 April 2008

  Daniela commented on this recipe

  Sorry Alice for not having replied sooner :( Anyway, these cakes do not need to be dipped in eggs just rolled in breadcrumbs. Ciao

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Ingredients

• 400 gr fresh salmon
• 1/2 red pepper, finely chopped
• 1 shallot, finely chopped
• 2 tablespoons mayonnaise
• grated zest and juice of 1 lemon
• 150 gr breadcrumbs +100 gr for coating the fishcakes
• 1 egg
• 1/2 teaspoon cayenne pepper or peperoncino
• 2 tablespoons chopped fresh coriander

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Difficulty and servings

Makes 8 cakes

Preparation and cooking times

Ingredients

• 400 gr fresh salmon
• 1/2 red pepper, finely chopped
• 1 shallot, finely chopped
• 2 tablespoons mayonnaise
• grated zest and juice of 1 lemon
• 150 gr breadcrumbs +100 gr for coating the fishcakes
• 1 egg
• 1/2 teaspoon cayenne pepper or peperoncino
• 2 tablespoons chopped fresh coriander

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