Salmon fish cakes with nectarine salsa – Food & Home Magazine

Ingredients

• <h3>Fish cakes</h3>
• 500g salmon, skinned and cubed
• 3 spring onions, chopped
• 2 garlic cloves, chopped
• 1 egg
• 30ml cake flour, plus extra for dusting
• olive oil, for frying
• salt and freshly ground black pepper, to taste
• <h3>Salsa</h3>
• 2 nectarines, stoned and cubed
• 1 red chilli, seeded and chopped
• 40ml fresh coriander, chopped
• juice of 2 limes
• few coriander sprigs, to serve
• 2 limes, cut into wedges, to serve