Moroccan salmon cakes with garlic mayonnaise
This is a great alternative to the standard salmon patty recipe using couscous, spinach, and cumin for an exotic flavour.
Ingredients
Serves: 4
- Garlic mayonnaise
- 120g mayonnaise
- 1 clove garlic, crushed
- 1/8 teaspoon paprika
- Salmon cakes
- 8 tablespoons couscous
- 160ml orange juice
- 1 (418g) tin red salmon, drained
- 275g frozen spinach - thawed, drained and squeezed dry
- 2 egg yolks, beaten
- 2 cloves garlic, crushed
- 1 teaspoon ground cumin
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon salt
- 3 tablespoons olive oil
Method
Prep:20min ›
Cook:25min ›
Ready in:45min
- In a small stainless steel or glass bowl, stir together mayonnaise, garlic and paprika. Set aside.
- Prepare couscous according to package directions using the orange juice in place of water.
- In a mixing bowl, combine the cooked couscous, red salmon, drained spinach, egg yolks, garlic, cumin, black pepper and salt. Form into patties.
- In a large frying pan over medium heat, heat the olive oil and fry patties until golden brown turning once, about 8 to 10 minutes. Serve with garlic mayonnaise.
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Reviews & ratings
Average global rating:
(226)
Reviews in English (181)
Used different ingredients. Works just as well with tinned tuna - 16 Jan 2010
perfect! my favourite thing to make for lunch. - 25 Aug 2011
really, really good! didn't have any couscous so used quinoa, but they turned out fine. I also found the mixture a bit crumbly, so will add another egg next time - 22 Jul 2011
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