Salmon Fishcake

Salmon Fishcakes with Avocado Mayonaise

This is a very light and beautiful dish, quick to put together – less than 30 min.

Salmon Fishcakes
Print Recipe
Servings Prep Time
2 3 each 15
Cook Time
15
Servings Prep Time
2 3 each 15
Cook Time
15
Salmon Fishcakes
Print Recipe
Servings Prep Time
2 3 each 15
Cook Time
15
Servings Prep Time
2 3 each 15
Cook Time
15
Ingredients
Avocado mayo
Servings: 3 each
Instructions
Salmon Fishcakes
  1. Preheat oven to 375.
  2. Saute onions and peppers in olive oil under tender. Put aside to cool off.
  3. Drain the can of salmon and place in a bowl.
  4. In a different bowl mash up the beans until they break up into small but visible pieces. Put in the same bowl with salmon.
  5. Mix in the rest of the ingredients and mix the mixture well. It should be moist enough so that ingredients stick together.
  6. Cover a baking sheet with parchment paper and using a mold (whichever size you like) fill it with the cake mix and turn upside down onto the sheet. Bake for 10 minutes.
  7. Serve hot with the avocado mayo.
Avocado Mayo
  1. Skin avocado, remove the pit, cut up and use a processor to beat it until smooth. Add the rest of the ingredients and mix until blended.

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