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Sockeye salmon fishcakes

A classic with a modern twist. Using super finely chopped lemongrass adds a fresh flavour and aroma. Here we use sockeye salmon, known for its rich taste and deep red colour.

Makes 900 g.

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Allergens and dietary requirements

  • Fish
  • Cow's milk
  • Lactose
  • Egg
  • Gluten
  • Pescetarian

Ingredients

360
g
sockeye salmon
400
g
floury potato
70
g
butter
4
g
parsley, finely chopped
1
lemongrass, finely chopped
1
pieces
lemon zest
1
clove
garlic, grated
1
red pepper, finely chopped
as needed
flour
as needed
whole egg
as needed
panko breadcrumbs
as needed
salt and pepper

Scale recipe

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