Salmon Cakes

By: Katrina Butterworth
Salmon Cakes


  1. In a small bowl place the burghul and set aside for 10 minutes.
  2. In a fry pan heat one tablespoon of the oil and cook the garlic, onion, cumin, coriander powder (if using) salt and pepper cook for 5 minutes. Set aside and cool slightly.
  3. In a high-speed blender place the cooled onion mixture, plus the burghul, tomato paste, mint, fresh coriander and salmon (cut into 4 cm pieces) and another sprinkle of salt and pepper.
  4. Process until the mixture is well combined.
  5. Heat the remaining oil in a non-stick fry pan. Shape the mixture into balls, flatten slightly and cook for 2 minutes on each side or until golden.
  6. Serve with your favourite salad and a wedge of lemon topped with some extra mint to garnish.
More about the Author

Katrina Butterworth

Photographer and foodie, equally passionate about both, Katrina combines her love for photography and food. This has allowed her to create some amazing recipes all based around the Happy Hormones eating guidelines of high antioxidant content and alkaline in nature.