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Chilli Salmon Patties with Lime Dressing

This recipe for Chilli Salmon Patties with Lime Dressing comes from Seafish -

Seafish Established in 1981 the Sea Fish Industry Authority, known as Seafish, works across all sectors of the UK seafood industry to promote good quality, sustainable seafood. Its research and projects are aimed at raising standards, improving efficiency and ensuring that the industry develops in a viable way.

Seafish delivers expert knowledge, skills and support which help the UK seafood industry secure a sustainable and profitable future. It is the UK’s only cross-industry seafood body working with fishermen, processors, wholesalers, seafood farmers, fish friers, caterers, retailers and the import / export trade.

Ingredients for Chilli Salmon Patties with Lime Dressing

250g (8oz) Scottish Quality Salmon, fillets, cooked
1 tbsp olive oil
2 medium onions, finely chopped
3 red chillies, chopped and de-seeded
6 garlic cloves, chopped
1 medium piece of ginger, chopped or 1 tsp of ready prepared ginger (in a jar)
2 x 400g (16oz) tins of chickpeas, drained
1 bunch of coriander, finely chopped
1 egg, beaten
Salt and pepper to season

Lime dressing:
3 limes
200g (8oz) mayonnaise
1 small bunch flat leaf parsley, chopped
2 cloves of garlic, chopped

How to make Chilli Salmon Patties with Lime Dressing

  • Heat a frying pan with olive oil and add the onion, chilli, garlic and ginger and cook until soft.
  • Put the chickpeas into a blender, add the onion mix, coriander and cooked salmon. Blend together and add the egg. Leave to chill for 15 minutes. Check the seasoning.
  • When cool, shape into medium sized patties. Chill for 15 minutes (if time allows).
  • Place the patties into a shallow frying pan with olive oil and fry until golden brown. Remove from the pan and sprinkle with seasoning. Leave to drain on kitchen paper.
  • To make the lime dressing, blend all the ingredients together and chill for 10 minutes.
  • To serve, place the patties on a bed of lettuce leaves.
  • Spoon a small amount of lime dressing on top of the patties. Garnish with a few cherry tomatoes and sprigs of parsley.

Serves 4





Reproduced with the permission of Seafish -