A novel way of serving the fish cakes coated in nuts instead of bread crumbs.
Ingredients: 2 1/2 cups cooked flaked salmon
1/2 cup fresh bread crumbs
1 tb.spoon Dijon mustard
1 tea spoon lime zest, grated
1 large egg, beaten
1 cup pistachio nuts, coarsley ground, for coating
3 tb.spoon oil for frying
Directions: Mix well all ingredients, except of nuts and oil. Form into patties and dip into the plate containing nuts. Press nuts gently into both sides of the patties. Refrigerate for at least 30 minutes and up to 12 hours.
Fry patties in oil for about 2 1/2 minutes per side, or until browned and heated through. Drain on paper towels. Serve with lime wedges.