Asian Salmon Cakes with Avocado Mayo
84
- Prep Time20 min
- Total Time30 min
- Makes6 Servings
Asian salmon cakes with Avocado mayo recipe Photo by Roberto Caruso
We partnered with Hellmann's to celebrate its 100th birthday and asked you to submit your very best ideas using its mayo. Out of the 2,000 recipes submitted, this is the winner!
Ingredients
500 g skinless, boneless salmon fillets, coarsely chopped
1/2 cup panko bread crumbs
1/2 cup chopped fresh cilantro
1 cup Hellmann's mayonnaise
1/4 cup finely chopped red onion
1 tbsp grated ginger
1/4 tsp salt
1 tbsp vegetable oil
1 avocado, pitted and peeled
1 tbsp lime juice
1/4 tsp hot sauce
Instructions
COMBINE salmon with panko, cilantro, 1/2 cup mayo, onion, ginger and salt in a large bowl. Season with pepper. Shape into 6 patties, about 1/2-in. thick.
HEAT a large frying pan over medium-high. Add oil, then salmon patties. Cook until patties are golden brown and cooked through, flipping halfway, 8 to 10 min.
TRANSFER to a platter and tent with foil. Let stand 5 min.
MASH avocado in a medium bowl. Stir in remaining 1/2 cup mayo along with lime juice and hot sauce until no white streaks remain. Serve with salmon cakes.
Nutrition (per serving)
Calories 513, Protein 18g, Carbohydrates 8g, Fat 43g, Fibre 3g, Sodium 406mg.
Excellent source of Vitamin B12.
Winning recipe submitted by Heather Zuskan, Port Dover. When creating my recipe for Hellmann’s I replaced eggs in my salmon cakes with Hellmann’s Olive Oil Mayo – it actually made the more flavorful and moist. My family loves these salmon cakes, they are quick and simple to make and best of all, healthy. The avocado mayo makes the salmon cakes even more appetizing to the pallet, and look incredible when placed on top with a sprinkle of fresh chopped cilantro and slice of lime.
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