These fresh salmon cakes are yummy, the only caution is to handle them delicately when cooking. Salmon is a great source of omega-3 fatty acid which offers you a great number of health benefits. It is particularly important for brain health, especially for the developing brain and the ageing ones, so make sure that your children are getting enough omega-3 in their diet. It also helps with cognition and preventing Alzheimer disease. Further, omega-3 fatty acids help to slow the ageing process by lowering inflammation and reducing radicals in our body. Sardines, walnuts, flaxseeds and chia seeds are also excellent sources, as is kale, although slightly lower in concentration.
This is the perfect brain food for children and adults alike. Make plenty as left-overs are great for lunch the next day. To maximise your omega-3 intake, serve these salmon cakes with a kale salad.
Ingredients:
600g salmon fillet, cut into 0.5cm cubes
2 spring onions, finely chopped
2-3 tablespoons fresh mixed herbs, finely chopped (dill, coriander, parsley, thyme)
2 teaspoons capers, finely chopped
rind of 1/2 lemon
1 large egg white
Methods:
1. Mix all ingredients, season with a generous grind of pepper.
2. Use a large serving spoon and carefully spoon out a portion and gently place on a plate. Repeat with the remaining ingredients. You should get 4-6 patties, depending on their size. Refrigerate for at least 1 hour. The patties may seem quite lose but they will hold, especially after the refrigeration.
3. To cook, warm up a cast iron or stainless steel pan to medium low heat. Gently slide the pattie onto the pan. Do not crowd them, you may need to cook them in several batches depending on the size of your pan and the patties. Each side will take around 3 minutes. You’ll see the salmon changes colour as it cooks which is a good marker to when to flip it over. Again, be gentle when you flip the patties as they are quite delicate.
4. Enjoy these patties with steamed veggies, sauteed kale or a big plate of mixed greens.
