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Wasabi salmon cakes

Recipe from: 9/1/2003 12:00:00 AM

Ingredients 8
Servings 8


  • 4
    potatoes, peeled and quartered
  • 30
    olive oil
  • salt and milled pepper to taste
  • 1
    tube wasabi paste
  • 2
    spring onions, finely chopped
  • 5
    fresh ginger, grated
  • 2
    egg whites, lightly beaten with a fork
  • salt and milled pepper to taste


Boil potatoes until soft, drain and mash with olive oil, salt and milled pepper. Set aside.
Preheat oven to 200 °C.
Drain salmon, remove any skin and combine with 10 ml wasabi paste, spring onions, mashed potatoes and ginger. Mash with a fork to create a rough paste. Season well.
Dollop about 25 ml of the mixture into your hands and shape into patties.
Line a baking tray with foil or baking paper and oil well to prevent sticking.
Brush both sides of salmon cakes with egg white.
Bake for 15 minutes or until golden, and serve with sweet chilli sauce, a green salad and wedges of lemon.

Read more on: fish/seafood  |  bake

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