Fish Cakes with Radicchio Slaw, Guacamole and Aioli

Makes about 10 small fish cakes

Salmon Fish Cakes:

1 lb salmon, boneless, skinless

2 tbs of Panko breadcrumbs, plus more for breading

1 egg

1/2 tsp paprika

1/2 tsp garlic powder

1/2 tsp ground cumin

2 tbs finely chopped parsley

2 tbs finely chopped dill

Salt and pepper to taste

Olive oil (for the pan)

Radicchio Slaw:

1 head of radicchio, thinly sliced

1 tb apple cider vinegar

1 tsp lemon juice

2 tbs honey

1/3 cup olive oil

Dill leaves from 1 stalk of dill

Salt to taste

Lemon-Paprika Aioli:

1/4 cup mayonnaise

2 tsps lemon juice

1/4 tsp paprika

Salt to taste

Guacamole:

2-3 avocados

1-2 tsps lime or lemon juice

Salt to taste

1. Radicchio slaw: Combine all the ingredients except for the radicchio into a bowl. Mix. In a large bowl with the radicchio, toss the dressing with the radicchio. Chill until ready to serve.

2. Aioli: Mix all the ingredients into a small bowl. Chill until ready to serve.

3. Guacamole: Smash the avocados into a bowl. Add the lime or lemon juice and salt, and mash everything. Chill until ready to serve.

4. Salmon Fish Cakes:

Mince the salmon as finely as possible with a knife. Put the salmon into a bowl, along with 2 tbs Panko, the spices, 1 egg, the fresh herbs, salt and pepper. Form small patties, and then coat the patties with more Panko.

In a pan over medium-high heat with olive oil, pan-fry the fish cakes on each side for about 3-4 minutes, or until the outsides have browned and crisped, and the insides are cooked through.

5. Assemble your dish and enjoy!