Baharat salmon cakes with aioli

    35 min

    Baharat seasoning gives traditional salmon cakes a delicious Middle Eastern spin. A quick lemony aioli sauce is the perfect topping.

    2 people made this

    Serves: 4 

    • 450g salmon fillets, divided
    • 35g soft white breadcrumbs
    • 1 egg white
    • 2 tablespoons chopped spring onions
    • 2 tablespoons chopped roasted red pepper
    • 1 tablespoon chopped flat leaf parsley
    • 1 3/4 teaspoons baharat (Middle Eastern spice mix), divided
    • 1/4 teaspoon salt
    • Aioli
    • 4 tablespoons mayonnaise
    • 1 clove garlic, minced
    • 1 teaspoon lemon juice
    • 1 teaspoon lemon zest
    • cracked black pepper to taste

    Prep:20min  ›  Cook:15min  ›  Ready in:35min 

    1. Place 1/2 of the salmon, breadcrumbs, egg white, spring onion, roasted red pepper, parsley, 1 1/2 teaspoons baharat and salt in a food processor; blend until combined.
    2. Transfer blended mixture to a bowl. Chop remaining salmon into 1cm pieces and add to the bowl. Mix well until soft. Shape into four salmon cakes.
    3. Preheat grill. Arrange salmon cakes on a foil-lined baking tray.
    4. Grill salmon cakes on top rack, turning once, until cooked through, 14 to 18 minutes.
    5. For the aioli; Mix mayonnaise, garlic, lemon juice, lemon zest and remaining 1/4 teaspoon baharat in a small bowl.
    6. Garnish salmon cakes with black pepper and serve with aioli.

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