Mini Sriracha Salmon Cakes
Baked in the oven, these gluten free salmon cakes are spiked with spicy sriracha sauce for an irresistible appetizer or main dish.
|3||boneless skinless salmon fillet portions, cooked and flaked|
|2 (thinly sliced)||green onions|
|1 (minced)||celery stalk|
|2 tbsp (finely chopped)||coriander|
|1 tbsp||whole grain mustard|
|1 tsp||Worcestershire sauce|
|2 tbsp||olive oil|
|to serve||lemon wedges|
- Preheat oven to 215°C.
- Mix together finely crushed Crackers, salmon, green onion, celery, mayonnaise, egg, cilantro, hot sauce, mustard, Worcestershire sauce, salt and pepper.
- Divide into 12 portions; shape each into approx. 1 cm thick cake. Arrange on parchment paper-lined baking sheet.
- Drizzle with oil. Bake, turning once, for 18 to 20 minutes or until golden brown.
- Serve with lemon wedges.
- Alternatively serve with a dollop of sour cream or yogurt.