Crispy Tinned Salmon Fishcakes

Turning ugly tinned salmon into a thing of BEAUTY

15 minutes prep

10 minutes cook

Serves 2

Twisted

Ingredients

2 x 170 gtins pink salmon, well drained

1 large egg

2–3 tbspcoarse white breadcrumbs

1 sheet nori, finely shredded

2 spring onions, finely sliced

1 small garlic clove, grated

1 tspsoy sauce (plus extra to serve)

1/2 tspsesame oil

white pepper

white and black sesame seeds

neutral oil, for shallow frying

To serve:

wasabi paste

1 ripe avocado, sliced

3-4 tbspmayonnaise - we used wasabi mayo

shredded nori

Crispy salmon fishcakes crusted in sesame seeds and topped with avocado, wasabi mayo and nori — proof pantry staples can feel sexy and exciting.

Method

Add the drained salmon to a bowl - taking care to remove any bones - and gently flake, keeping some larger chunks.

Add the egg, breadcrumbs, shredded nori, spring onions, garlic, soy sauce, sesame oil and pepper, then mix gently with a fork until just combined.

Leave the mixture to rest for 3 minutes so the breadcrumbs hydrate, then shape into 10-12 small patties.

Spread the sesame seeds onto a plate and lightly press each patty into the seeds on both sides to coat.

Heat a shallow layer of oil in a frying pan over medium heat and fry the salmon cakes for 3–4 minutes on each side until golden and crisp, then remove and drain briefly on kitchen paper.

Serve the hot salmon cakes topped with a small dab of wasabi, a couple of avocado slices, a drizzle of wasabi mayo and extra shredded nori. Enjoy dipped in soy sauce!