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    Salmon & bacon cakes with macadamia slaw

    Hayden Quinn ImageHayden Quinn
    Hayden Quinn Image

    Hayden Quinn is a passionate foodie, lover of all things Aussie produce, and host of Taste of Australia with Hayden Quinn.

    Salmon & bacon cakes with slaw
    Preparation time is 20minutes
    Cook time is 30minutes
    Total time is 50minutes
    Serve is for 4 people
    Estimated cost per serve is 15.14 dollar
    Difficulty level: 3 out of 4

    16 Ingredients

    Number of servings
    4
    Macadamia slaw
    • 1/2 wombok, finely shredded
    • 1 bunch coriander, chopped
    • 1/2 cup unsalted macadamias, toasted, chopped
    • 1 lemon, juiced
    • 1tablespoons extra virgin olive oil
    • 500grams washed red potatoes, chopped
    • 1 lemon, zested, juiced
    • 415grams red salmon, drained, flaked
    • 130grams diced bacon
    • 1/2 punnet dill, sprigs finely chopped
    • 2 eggs, lightly beaten
    • 2tablespoons milk
    • 1/2 cup plain flour
    • 1 1/2 cups panko breadcrumbs
    • 2/3 Woolworths vegetable oil
    • 1/2 cup light mayonnaise

    Description

    Impress guests with crispy salmon and bacon cakes and a crunchy macadamia slaw – a perfect blend of flavours for outdoor gatherings.

    Method

    Step 1 of 4

    Cook potato in a large saucepan of boiling water for 12 minutes or until tender. Drain, then mash. Combine zest, juice, salmon, bacon, potato and dill in a large bowl. Shape into 8 patties. Place on a plate. Cover and refrigerate for 30 minutes.

    Step 2 of 4

    Combine egg and milk in a small bowl. Place flour and breadcrumbs in separate bowls. Coat patties in flour, then dip in egg mixture and coat in breadcrumbs.

    Step 3 of 4

    Heat oil in a large heavy-based frying pan over medium-high heat. Shallow-fry patties, in batches, for 2-3 minutes each side or until golden brown and crispy. Drain on paper towel.

    Step 4 of 4

    To make slaw, combine ingredients in a large bowl. Serve patties with slaw and mayonnaise.

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