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1
Preheat oven to 350 degrees F. Place the salmon in an oven proof dish, drizzle with 1 tablespoon olive oil and season with salt and pepper.
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2
Bake for about 20 minutes.
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3
Remove from oven and set aside to cool.
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4
Once cooled, remove skin and any bones that you may find and discard.
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5
Flake salmon apart and set aside.
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6
In a large skillet set over medium heat, add remaining olive oil, garlic, peppers, white onions and spring onions.
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7
Cook for around 5 minutes, stirring occasionally.
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8
Remove from heat and transfer to a large bowl.
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9
Add bread crumbs, dried chillies, dried coriander and fresh chopped coriander to the bowl.
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10
Stir to combine and then add flaked salmon.
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11
Stir well to combine.
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12
Turn mixture out onto a clean working surface.
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13
Make cakes as big or as small as you like them.
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14
Work them into balls and start shaping them into patties of your choice size and height.
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15
Once you have made all your patties, dredge them in the flour and set aside.
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16
In a large skillet, heat enough oil to cover the bottom of the pan.
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17
Have heat set to medium high.
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18
Fry salmon cakes in batches, about 3 to 4 minutes per side.
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19
They should be golden and crisp on the outside.
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20
Combine Greek yogurt with the mint leaves and serve over the fish cakes.
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21
Serve immediately.
