These baby salmon fishcakes are deliciously simple, that’s perfect for busy weeknight dinners. The kids will love them and using sustainably-caught fish means they’ve got a great nutrient profile with plenty of omega-3 fatty acids. Any leftovers can be taken for lunch the next day.
Preheat the oven to 180’C and line two large baking trays with baking paper.
Put the potatoes a pot, cover with cold water and bring to the boil. Turn the heat down to a simmer and cook until cooked through. Add the peas in the final minute of cooking, then drain and mash. Alternatively, you can steam the peas over the potatoes and leave the peas whole
While the potatoes are cooking, drain the salmon very well and add it to a large mixing bowl, mashing the salmon with a fork. Whisk in the eggs and add the capers, parsley and lemon, plus a little sprinkle of sea salt. Add the mashed potatoes/peas to the salmon mix and stir well to combine
With slightly moist hands, shape the salmon patties, forming them tightly. Place on a plate and allow them to chill in the fridge for 30 minutes (this will help them keep their shape)
Add a little ghee to a large frying pan over medium to high heat. Add the patties and cook for a minute or so on each side until golden, then transfer them to a baking tray (turn down the heat if they’re getting too brown). When all the patties are seared, place the tray in the oven and cook for 15 minutes or until cooked through
To make the sauce: heat the ghee in a saucepan and cook the onion and garlic for 2 minutes, or until soft but not brown. Add the capsicum, parsley, tomato paste, sugar, maple, vinegar and ½ cup water and cook over very low heat for 5 minutes, until thick. Leave to cool slightly, then purée in a food processor and add the olive oil. Season with salt and pepper
Serve the salmon cakes with a crisp green salad and the capsicum sauce.
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