Salmon Cakes
By: Katrina Butterworth
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Info
-
Servings
4 -
Prep Time
10 mins -
Cook Time
15 mins
Ingredients
- Salmon fillets without the skin 500g
- Onion finely chopped 1
- Cloves garlic minced 3
- Ground cumin 2 tsp
- Fresh coriander ¼ cup
- Fresh mint ¼ cup
- Tomato paste 2 tbsp
- Chia seeds 1 tbsp
- Water 2 tbsp
- Cold pressed Olive oil 3 tbsp
- Pink Himalaya salt and cracked black pepper 1 pinch
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Method
- In a fry pan heat one tablespoon of the oil and cook the garlic, onion, cumin, coriander powder (if using), salt and pepper. Cook for 5 minutes. Set aside and cool slightly.
- In a high-speed blender place the cooled onion mixture, plus the chia seeds, tomato paste, mint, fresh coriander and salmon (cut into 4 cm pieces) and another sprinkle of salt and pepper.
- Process until the mixture is well combined.
- Heat the remaining oil in a non-stick fry pan. Shape the mixture into balls, flatten slightly and cook for 2 minutes on each side or until golden.
- Serve with your favourite salad and a wedge of lemon topped with some extra mint to garnish.
More about the Author
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