Salmon Patties with Garlic Mayonnaise and Moroccan Spices

    Salmon Patties with Garlic Mayonnaise and Moroccan Spices

    151saves
    45min


    236 people made this

    Delicious salmon patties with Moroccan spices and served with garlic paprika mayonnaise. A great and slightly exotic dinner.

    Ingredients
    Serves: 4 

    • Garlic Mayonnaise
    • 1/2 cup mayonnaise
    • 1 clove garlic, crushed
    • 1/2 teaspoon paprika
    • Salmon Cakes
    • 90g couscous
    • 2/3 cup orange juice
    • 1 (415g) tin red salmon, drained
    • 250g frozen chopped spinach, thawed, drained and squeezed dry
    • 2 egg yolks, beaten
    • 2 cloves garlic, crushed
    • 1 teaspoon ground cumin
    • 1/2 teaspoon ground black pepper
    • 1/2 teaspoon salt
    • 3 tablespoons olive oil

    Directions
    Preparation:20min  ›  Cook:25min  ›  Ready in:45min 

    1. Garlic Mayonnaise In a small stainless steel or glass bowl, stir together mayonnaise, garlic and paprika. Set aside.
    2. Salmon Cakes Prepare couscous according to package directions using 2/3 cup of orange juice in place of water.
    3. In a mixing bowl, mix together cooked couscous, salmon, spinach, egg yolks, garlic, cumin, black pepper and salt. Form into patties.
    4. In a large frypan over medium heat, heat the olive oil and fry patties until golden brown, turning once, about 8 to 10 minutes. Serve with garlic mayonnaise.

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    Reviews (10)

    leon
    by
    7

    Used different ingredients. Tuna instead of salmon; fresh spinach not frozen and I also added a bit of chopped coriander cos it seemed like a good idea and it was! - 24 Oct 2008

    cassandra
    3

    Altered ingredient amounts. Used fresh spinach and also added some coriander as suggested in another review. NIce - 27 Oct 2008

    1

    Not bad, I was expecting a little bit more Moroccan flavour but nice enough. Won't make again in a hurry though. As suggested in another review, coriander and fresh spinach should add heaps of flavour, wish I had seen that before I made it. - 08 Nov 2010

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