Summer Salmon Cakes with Courgette Fennel Slaw

Ingredients for Summer Salmon Cakes with Courgette Fennel Slaw

• 45ml mayonnaise

• 2 teaspoons fresh lemon juice, divided

• 3 tablespoons chopped chives

• 1 teaspoon grainy mustard

• 1/8 teaspoons cayenne

• 110g skinless salmon fillet, chopped

• 4 Ritz or saltine crackers, coarsely crushed

• 1 medium courgette, coarsely grated (230g )

• 1/2 small fennel bulb, trimmed and thinly sliced

• 1 tablespoon olive oil

Whisk together mayonnaise, 1 teaspoon lemon juice, chives, mustard, cayenne, and 1/4 teaspoons each of salt and pepper in a medium bowl.

Stir together salmon, crackers, 180ml courgette, and half of mayonnaise mixture in another bowl.

Add fennel and remaining courgette and lemon juice to mayonnaise mixture in medium bowl and toss to combine slaw.

Form salmon mixture into 2 (3-inch) patties. Heat oil in a small nonstick skillet over medium heat until hot, then cook salmon cakes, carefully turning once, until golden and salmon is just cooked through, about 6 minutes total.

Serve with slaw.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.