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Salmon, Lemon, Ginger and Sesame Seed Fishcakes
Makes 8 fishcakes
480-500 grams cooked, skinned and boned salmon
600 grams cooked and mashed sweet potato
4 spring onions, sliced finely up to the hollow green tops
2 teaspoons very finely grated fresh ginger
2 teaspoons finely grated lemon zest
1 tablespoon lemon juice
half teaspoon salt (optional)
freshly ground black pepper
1 egg, lightly beaten
half cup sesame seeds, on a plate
vegetable oil for brushing.
Line a baking tray with some baking paper and oil it, or oil a non stick baking tray.
Heat the oven to 200°C
Flake the cooked fish and, in a large mixing bowl, combine with the mashed sweet potato, lemon zest and juice, ginger, salt and pepper, and onions .
Taste for seasoning and adjust, if necessary.
Shape the mixture into eight even sized cakes.
Put the egg in a small flat bowl and dip each cake in the egg and then roll gently in the sesame seeds.
Place on the prepared baking tray and brush the fish cakes with oil.
Bake for around 25-30 minutes.
Serve with Horseradish Mayonnaise - you could make your own from base ingredients but as our horseradish was still dormant we used produce from jars at about 50/50.