These crunchy Huon Salmon mini cakes are sure to get any party started. You can easily double the recipe if feeding a big crowd.
These are also a great brekkie option served alongside some scrambled eggs and mashed avocado – yum!
Line a baking tray with baking paper
Place the salmon, ½ the panko crumbs, garlic, chives, egg and the zest from the lemon in the bowl of a food processor and pulse until just combined. Season with salt and pepper.
Place the extra panko crumbs on a plate.
Roll the salmon mix into small balls about 1 tablespoon in size, then roll the balls in the extra panko crumbs. Arrange on the baking tray and chill in the fridge until ready to cook.
Add enough oil in a medium saucepan to reach a depth of 5cm. Heat to 190°C over medium-high heat (when the oil is ready a cube of bread will turn golden in 10 seconds). Add 4 salmon cakes to the oil and cook, turning occasionally, for 3-4 minutes or until golden.
Use a slotted spoon to transfer to a plate lined with paper towel. Repeat, in 3 more batches, with the remaining cakes, reheating the oil between batches.
Serve on a tray with lemon wedges or even mayonnaise on the side.