Looking for more fish cake recipes?
Dukkah salmon patties
- 2 x 200g skinless salmon fillets, halved crossways
- 2 green onions (scallions), trimmed, sliced thinly, trimmings reserved
- 5 centimetre strip lemon rind
- 4 whole black peppercorns
- 2 1/2 cup (625ml) water
- 3/4 cup (150g) couscous
- 1 tablespoon olive oil
- 1/4 cup coarsely chopped fresh flat-leaf parsley, plus extra, to serve
- 2 eggs, beaten lightly
- 45 gram packet lemon and herb dukkah
- 1 tablespoon olive oil, extra
- 2/3 cup (190g) greek-style yoghurt
- 1 medium lime, cut into wedges
Zucchini and asparagus salad
- 1 medium zucchini (120g)
- 170 gram asparagus, trimmed
- 1/2 teaspoon finely grated lemon rind
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
Dukkah salmon patties with zucchini and asparagus salad
- 1Place salmon, reserved green onion trimmings, rind, peppercorns and the water in a medium saucepan; bring to the boil. Remove from heat; stand for 10 minutes.
- 2Remove salmon from poaching liquid to a plate, flake salmon; remove and discard green onion, rind and peppercorns.
- 3Bring ¾ cup (180ml) of poaching liquid back to the boil. Remove from heat; stir in couscous. Stand, covered, for 5 minutes or until liquid is absorbed. Separate grains with a fork.
- 4Place couscous in a medium bowl with oil; mix well. Add flaked salmon, green onion, chopped parsley and half the egg; season. With wet hands, shape mixture into eight patties; place on an oven tray lined with baking paper. Cover; refrigerate for 30 minutes.
- 5Place remaining egg and dukkah in separate small bowls. Dip patties in egg, draining off excess; coat top and bottom of patties in dukkah, pressing firmly.
- 6Make zucchini and asparagus salad: Use a vegetable peeler to slice zucchini and asparagus lengthways, into ribbons. Place in a medium bowl with combined rind, juice and oil; toss gently.
- 7Heat extra oil in a large frying pan over medium heat; cook patties, in two batches, for 3 minutes each side or until golden and heated through (see tips). Drain on paper towel.
- 8Serve patties with salad, yoghurt and lime wedges; sprinkle with parsley leaves.
Make child-sized patties (before cooking) by dividing some of the patties into two or three mini patties. If the patties are over-browning in the pan, you can cook them in a 180°C oven for about 10 minutes.
The Latest from Australian Women's Weekly Food
- 28 mango recipes for dessertOct 21, 2021
- 13 Spooky Halloween recipesOct 21, 2021
- Seeded pumpkin breadOct 21, 2021
- Apple crumbleOct 21, 2021
- Santorini tomato frittersOct 21, 2021
- Zucchini primavera with poached eggsOct 21, 2021
- Gluten-free banana breadOct 21, 2021
- Fresh tomato pizzettasOct 21, 2021
- Basic hummusOct 20, 2021
- Custard tartOct 20, 2021
- Our best hummus recipesOct 20, 2021
- Roti canai flatbreadOct 20, 2021
- Peaches and cream pieOct 20, 2021
- Our classic pavlova recipeOct 20, 2021