Prawn and salmon cakes

  • For the roasted red pepper sauce
  • 1 jar roasted red peppers
  • 1 small yellow onion, sliced
  • 125ml red wine vinegar
  • 125ml water
  • 1 tbsp sugar
  • Pinch salt
  • 250ml mayonnaise
  • 3 tbsp spicy mustard
  • For the prawn and salmon cakes
  • 2 tbsp oil
  • 1 large yellow onion, diced
  • 1 large green pepper, diced
  • 500g cooked chopped prawns
  • 1kg cooked chopped salmon
  • 4 eggs
  • 100g cream cheese
  • 50g shredded Cheddar
  • 50g shredded Parmesan
  • 75g bread crumbs
  • Pinch salt
  • Pinch sugar
For the roasted red pepper sauce:
1) Place the red pepper, onion, vinegar, water, sugar and salt in a medium saucepan over a medium heat. Simmer until the liquid is reduced by half.

2) Allow to cool, then transfer to a blender and puree. Add the mayonnaise and mustard and stir to combine. Set aside.

For the prawn and salmon cakes:
1) Add the oil to a large frying pan over a medium heat. Stir in the onion and pepper and saute until soft. Add the prawns and cook until the prawns turn pink.

2) Allow to cool, then add the remaining ingredients and mix gently. Do not over mix. Form the mixture into 225g balls, then flatten them into patties.

3) Heat the griddle to high. Griddle the cakes on both sides until heated through. Transfer to a serving platter and serve with the red pepper sauce.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated and therefore, we cannot make any representation as to the results.

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