Wild Caught Salmon & Cassava Cakes

salmon & cassava-cakes


1 x 415g can Wild Caught Salmon

1 x 450g packet of grated Cassava (frozen, from Asian supermarket)

1 red onion finely diced

1 tsp garlic powder

2 tbsp fresh coriander

4 tbsp olive oil

tapioca flour for dusting


Drain salmon and remove large bones.

Mix all ingredients into a large bowl until well combined.

Form into individual cakes/patties and roll in a small amount of tapioca flour.

Heat oil in a shallow frying pan, when hot gently place fish cakes into pan.

Cook for approximately 5 mins on both sides (until crispy and brown)

Serve immediately on a bed of greens.

*would be suitable as a snack size fish cake with a dipping sauce for a party or share plate.