Regal Marlborough Wood Roasted Salmon Fish Cakes

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Recipe Image

serves 4


  • 300 g starchy potatoes, eg Agria, peeled
  • 200 g Regal Wood Roasted Salmon – mixed peppers and spices, flaked
  • 2 spring onions, finely chopped
  • 1/4 cup fresh coriander
  • 1 teaspoon grated fresh ginger
  • 1 small red chilli, finely chopped
  • 1 small egg, lightly beaten
  • 2 tablespoons oil
  • lime wedges, sweet chilli sauce and coriander leaves to serve


Boil the potatoes for 8 minutes or until half cooked. Remove from the heat, drain and grate. Squeeze out any excess liquid.
In a bowl combine the grated potato, flaked salmon, spring onions, coriander, ginger, chilli and egg. Mix well then form into 8 fish cakes.
Heat the oil in a frying pan, add the fish cakes and cook for 3 to 4 minutes on each side or until the golden brown.
Serve with lime wedges, sweet chilli sauce and garnish with coriander leaves.

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