Salmon Cakes with Sriracha Tartar Sauce

Ingredients

Salmon Cakes

300 g tinned salmon, drained well

70 g mayo

65 g breadcrumbs

1 egg

2 tbsp mustard

0.50 tsp hot sauce

1 tsp salt

1 tsp pepper

1 tbsp worcestershire sauce

1 tsp chives or dill

Breading

1 egg, beated with a small amount of water

50 g breadcrumbs

2 tbsp butter

Sriracha Tartar Sauce

150 g mayo

80 g pickles, finely chopped

¼ red onion, finely chopped

20 g capers, finely chopped

1 tbsp chopped parsley

1 tbsp lemon juice

25 g sriracha

1 garlic clove, minced

Directions

Mix together all of the salmon cake ingredients in a medium bowl with a fork together making sure not to break up the salmon too much.

Take about 1/6 of the mixture and form into a tight puck shape with your hands. Repeat until all the mixture is used.

Set up a breading station: put the egg in one bowl and the breadcrumbs in another then dip only the top and bottom of the cakes into the egg first and then the breadcrumbs. At this point you can freeze the cakes for 15-30 minutes easier handling or proceed with cooking.

Fry the cakes: In a medium hot pan on the stove top add the butter, then place the coated cakes in the pan to cook for 4-5 minutes, then flip and cook on the other side for another 3-4 minutes until both sides have browned completely but the cake isn't fully cooked through.

Line a baking sheet with a piece of parchment and placed the cakes on it and finish them in the oven at 220°C for about 5-6 minutes.

While the cakes are the oven, mix together all the ingredients for the tartar sauce in a bowl. Serve the cakes hot topped with the sauce.

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Salmon Cakes with Sriracha Tartar Sauce