{"id":2267,"date":"2025-04-15T14:32:24","date_gmt":"2025-04-15T14:32:24","guid":{"rendered":"https:\/\/redheadwithafork.ch\/?p=2267"},"modified":"2025-04-22T12:42:37","modified_gmt":"2025-04-22T12:42:37","slug":"salmon-fish-cakes","status":"publish","type":"post","link":"https:\/\/redheadwithafork.ch\/index.php\/2025\/04\/15\/salmon-fish-cakes\/","title":{"rendered":"Salmon fish cakes"},"content":{"rendered":"\n<p class=\"has-medium-font-size wp-block-paragraph\"><strong><mark style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-colibri-color-1-color\">Ingredients<\/mark><\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>600 g of finely chopped salmon fillet<\/li>\n\n\n\n<li>150 g of bread crumbs<\/li>\n\n\n\n<li>100 g of grated onions<\/li>\n\n\n\n<li>2 cloves of garlic, crushed<\/li>\n\n\n\n<li>60 ml of parsley, finely chopped<\/li>\n\n\n\n<li>60 ml of chives, finely chopped<\/li>\n\n\n\n<li>2 eggs<\/li>\n\n\n\n<li>5 ml of Aromat<\/li>\n\n\n\n<li>2.5 ml of ground black pepper<\/li>\n\n\n\n<li>2.5 ml of Cayenne pepper<\/li>\n\n\n\n<li>Flour for coating<\/li>\n<\/ul>\n\n\n\n<p class=\"has-medium-font-size wp-block-paragraph\"><strong><mark style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-colibri-color-1-color\">Instructions<\/mark><\/strong><\/p>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Mix the herbs, seasoning and breadcrumbs together.<\/li>\n\n\n\n<li>Work in the salmon, onion and garlic and finish with the eggs to form a stiff homogenous dough. If this is still too dry and crumbly, add a little hot water.<\/li>\n\n\n\n<li>Allow the mixture to stand, covered, in the refrigerator for about 30 minutes.<\/li>\n\n\n\n<li>Form into flat round cakes about 1.5 cm thick, coat with flour and fry in the margarine until golden and cooked through.<\/li>\n<\/ol>\n\n\n\n<p class=\"has-medium-font-size wp-block-paragraph\"><strong><mark style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-colibri-color-1-color\">Notes<\/mark><\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Serve with croquette potatoes or pommes persill\u00e9es and a vegetable or salad.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ingredients Instructions Notes Serve with croquette potatoes or pommes persill\u00e9es and a vegetable or salad.<\/p>\n","protected":false},"author":1,"featured_media":2268,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[136],"tags":[156],"class_list":["post-2267","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-fish","tag-salmon"],"_links":{"self":[{"href":"https:\/\/redheadwithafork.ch\/index.php\/wp-json\/wp\/v2\/posts\/2267","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/redheadwithafork.ch\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/redheadwithafork.ch\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/redheadwithafork.ch\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/redheadwithafork.ch\/index.php\/wp-json\/wp\/v2\/comments?post=2267"}],"version-history":[{"count":2,"href":"https:\/\/redheadwithafork.ch\/index.php\/wp-json\/wp\/v2\/posts\/2267\/revisions"}],"predecessor-version":[{"id":2325,"href":"https:\/\/redheadwithafork.ch\/index.php\/wp-json\/wp\/v2\/posts\/2267\/revisions\/2325"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/redheadwithafork.ch\/index.php\/wp-json\/wp\/v2\/media\/2268"}],"wp:attachment":[{"href":"https:\/\/redheadwithafork.ch\/index.php\/wp-json\/wp\/v2\/media?parent=2267"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/redheadwithafork.ch\/index.php\/wp-json\/wp\/v2\/categories?post=2267"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/redheadwithafork.ch\/index.php\/wp-json\/wp\/v2\/tags?post=2267"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}