Mini salmon cakes with avocado cream

Ingredients for 1 servings:

• 300 g salmon fillet(s) without skin
• 2 thin spring onions
• 1 lime(s), organic, zest and some juice
• 1 egg(s)
• 4 tbsp panko
• salt and pepper
• Oil for frying
• 1 avocado(s), ripe
• some lime juice
• 1 garlic clove(s), crushed
• 2 tbsp sour cream or Greek yogurt
• 1 tbsp coriander leaves, finely chopped
• salt and pepper
• chili flakes
• Cumin powder
• 2 cherry tomatoes
• some coriander leaves

Instructions

Working time approx. 20 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 55 minutes

Makes 12 pieces as finger food

Rinse the salmon fillet, dry thoroughly, and dice finely. Trim, wash, and finely chop the spring onions. Mix the fish with the egg, panko, spring onions, and lime zest. Season with lime juice, salt, and pepper. Cover and chill for half an hour. Meanwhile, halve the avocado, remove the stone, scoop out the flesh from the skin, and mash it with a fork and a little lime juice. Mix with the garlic and sour cream, fold in the coriander leaves, and season with salt, pepper, chili flakes, and cumin. Form the fish mixture into twelve small patties. Fry in a pan with heated oil over medium heat until golden brown on both sides. Drain on kitchen paper. Halve the tomatoes, remove the seeds, and cut the flesh into thin strips. Place a dollop of avocado cream on each patty and garnish with tomato strips and coriander leaves.