200°C · 10-25 min
Gezinsvriendelijk
In te vriezenAllergens
Gluten
Lactose
Schaaldieren
Ei
Sulfiet
Mosterd
Soja
VisSalmon Cakes
From fresh salmon fillet, parsley, and steamed potatoes, I create delicious salmon cakes, which I bake at a high temperature in the oven. You enjoy the salmon cakes with a refreshing sauce featuring capers and lime, alongside a warm, hearty pearl barley salad with edamame beans (young soybeans). A healthy and tasty combination, definitely worth trying!
Salmon Cakes
Anchovies, prawns, fresh salmon fillet, carrot, radish, edamame beans (young soybeans), spinach, garlic, red onion, potato, sweet potato, lemon, lime juice, fresh dill, tarragon, parsley, preserved lemon, capers, chickpeas, vadouvan (cumin, fenugreek, lentils, mustard seeds, curry leaves, garlic, turmeric, grape seed oil), homemade colombo masala (fenugreek, mustard seeds, coriander seeds, cumin seeds, black pepper, turmeric, cloves), pasteurised free-range egg, Greek yoghurt, yoghurt, pearl barley, extra virgin olive oil, homemade mayonnaise (sunflower oil, pasteurised free-range egg yolk, Dijon mustard, white wine vinegar, salt), pepper and salt, sunflower oil.
Allergens: ei, gluten, koemelk, lactose, mosterd, schaaldieren, soja, sulfiet, vis.
Microwave
Remove the cakes from the tray and heat on baking paper for 4-5 minutes. Serve with the pearl barley salad and the caper sauce (cold).
Oven — 200°C, 10-25 minMarleen's choice
Remove the cakes from the tray and heat on baking paper for 4-5 minutes. Serve with the pearl barley salad and the caper sauce (cold). Disposable containers cannot be used in the oven; transfer to an oven dish.
Average weight: 540 g
