These crunchy Huon Salmon mini cakes are sure to get any party started. You can easily double the recipe if feeding a big crowd.
These are also a great brekkie option served alongside some scrambled eggs and mashed avocado – yum!

Prep Time

    •    Prep time: 10 minutes
    •    Cook time: 30 minutes
    •    Yield: Serves 4

Ingredients

    •    300g Fresh Huon Salmon
    •    1 Cup Panko bread crumbs
    •    3 cloves Garlic
    •    1 tbsp Chives, roughly chopped
    •    1 Egg
    •    1 Lemon
    •    Oil - for deep frying

Method

1. Line a baking tray with baking paper
   Place the salmon, ½ the panko crumbs, garlic, chives, egg and the zest from the lemon in the bowl of a food processor and pulse until just combined. Season with salt and pepper.
2. Place the extra panko crumbs on a plate. Roll the salmon mix into small balls about 1 tablespoon in size, then roll the balls in the extra panko crumbs. Arrange on the baking tray and chill in the fridge until ready to cook.
3. Add enough oil in a medium saucepan to reach a depth of 5cm. Heat to 190°C over medium-high heat (when the oil is ready a cube of bread will turn golden in 10 seconds). Add 4 salmon cakes to the oil and cook, turning occasionally, for 3-4 minutes or until golden.
4. Use a slotted spoon to transfer to a plate lined with paper towel. Repeat, in 3 more batches, with the remaining cakes, reheating the oil between batches. Serve on a tray with lemon wedges or even mayonnaise on the side.

This great family recipe is thanks to Huon Aqua Recipes at https://www.huonaqua.com.au/recipes/mini-huon-salmon-cakes/