Spicy Salmon Cakes They are absolutely delicious served with flavored mayonnaise and Tomato and Cucumber Salsa. Again, if your children do not eat spicy food, you can omit the chile or Tabasco.

Ingredients

3/4 lb filleted and skinned salmon, roughly chopped

4 tbsp (1/2 stick) butter

2–3 garlic cloves, peeled and crushed

4 oz fresh white breadcrumbs

1 egg, whisked

2 tsp Dijon mustard

2 tbsp lemon juice

2 tbsp chopped fresh cilantro (you can chop the small stalks too)

6 scallions, chopped

2 tsp Worcestershire sauce

1–2 tsp Tabasco sauce or 1 deseeded and chopped chile (optional for children)

3-4 tbsp olive oil, for cooking

Method 

Combine all the ingredients except the olive oil in a food processor and whiz to combine. 

Taste for seasoning and add salt, pepper, and more lemon juice or Tabasco, if necessary. If you do not have a food processor, chop up the salmon as finely as possible and mix together all the ingredients in a bowl. 

Shape into 3-inch patties or 11/2-inch diameter patties for mini salmon cakes. 

Pan-fry in 3–4 tablespoons olive oil on a medium heat for 3–4 minutes on each side (2-3 minutes for mini cakes), or until golden. Serve on warm plates.

Variation of Spicy Salmon Cakes 

This is also delicious with a Mediterranean twist. 

Omit the Tabasco or chile and substitute the same amount of basil for the cilantro in the salmon cakes and serve with the mayonnaise and salsa.