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!