Wild Caught 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.