Cajun salmon fishcakes
Cajun seasoning and hot sauce give these super-simple fishcakes a real kick. Serve with green leaves as a starter or add potatoes and veg for a hearty main
- Serves: 4 persons
- 1tbsp extra virgin olive oil
- 1onion, finely chopped
- 1green pepper, deseeded and finely chopped
- 3garlic cloves, finely chopped
- 2tbsp cajun seasoning
- 2skinless salmon fillets
- 6tbsp mayonnaise
- 1tbsp hot sauce
Step 1Heat the olive oil in a frying pan over a medium heat with the onion, pepper, garlic and a big pinch of salt. Cook gently for 10 mins until softened but not coloured. Stir in the cajun seasoning, cook for another minute and tip into a bowl to cool.
Step 2Put the salmon into the bowl of a food processor and pulse until finely chopped. Tip into the cooled onion mixture, along with the breadcrumbs, 2 tbsp of mayo and plenty of seasoning. Form into 8 small patties and put onto a tray.
Step 3Mix together the remaining mayo and the hot sauce.
Step 4Heat a drizzle of oil in a large, non-stick frying pan over a medium heat. Cook the fishcakes for 4-5 mins on each side or until caramelised and cooked through. Serve with the hot sauce mayo.