I was so proud when I finally created this recipe successfully. These salmon cakes go perfect with soo many sides. I love them on a salad, but feel free to enjoy them in a burger bun or with rice or whatever creative idea you might have! :)
Chop your salmon into small pieces. If you use frozen fish, cook it until it’s not raw anymore. Finely chop the shallot, garlic clove and herbs.
In a bowl mix together shallot, garlic, herbs, seeds and mustard. Salt & pepper, to taste. Adjust the seasoning if needed with more mustard or other seasonings you like, for example paprika powder or curry. When you’re satisfied with the taste, add 2 beaten eggs to the bowl and mix with a fork until everything is well combined.
Heat a pan with oil over high heat and with a spoon gently put some dabs of the cream into the pan. Fry them until they turn brown, for around 5 minutes - then turn around and fry on the other side. Drain on paper towels before serving.
