Salmon Cakes With Wasabi - cooking recipe

Ingredients

6 stalks parsley, finely chopped
1 None lime, half juiced, rest cut into wedges
600 g skinless salmon fillet, diced
1 None medium egg, beaten
8 tbsp breadcrumbs
1-2 tsp wasabi paste
4 tbsp sunflower oil
8 thin slices ciabatta
2 tbsp olive oil
1/2 None cucumber, cut into cubes
1 None red onion, peeled and diced
2 None small apples, cored and diced
2 tbsp white wine vinegar
1/2 tsp honey + some for drizzling
1/2 tsp mustard

Preparation

Mix the salmon, parsley, egg and 4-5 tsp breadcrumbs. Add the lime juice and wasabi paste and season. Divide the mixture into 12 equal portions then form into small patties. Coat each patty in the remaining breadcrumbs. Heat the canola oil in a pan and sear the patties, working in batches, over medium heat for about 8-10 mins, turning.
Meanwhile, brush the ciabatta slices with olive oil and season with salt then toast on both sides.
To finish, whisk the vinegar, mustard and honey with 1 tbsp olive oil. Season then toss with the onion, cucumber and apple. Serve with the salmon cakes and toasted ciabatta. Drizzle with extra honey.