Salmon Cakes

Total Time: 40 mins Preparation Time: 30 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 2 russet potatoes or 2 yukon gold potatoes, unpeeled
• 12 ounces salmon fillets, skinned and finely chopped
• 2 tablespoons hoisin sauce
• 2 tablespoons cilantro, finely chopped
• salt and pepper
• flour, for coating
• 3 tablespoons olive oil
• 4 tablespoons breadcrumbs

Recipe

• 1 parboil potatoes in salted water for 15 minutes.
• 2 meanwhile, combine salmon, hoisin, cilantro, salt and pepper in a large bowl.
• 3 drain potatoes, cool and peel them.
• 4 shred potatoes into strips using the coarse side of a grater.
• 5 add potato and breadcrumbs to salmon mixture and mix gently with your fingers; try not to break up the strips of potato too much.
• 6 divide mixture into 8 portions, shape each portion into a compact cake of approx 1/2 inch in thickness, pressing well together.
• 7 coat the cakes lightly with flour, shaking off excess.
• 8 heat oil in skillet, and fry salmon cakes for 3-5 minutes each side (until crisp and golden brown).
• 9 drain on paper towels to remove excess grease and serve with sauce of your choice (tartare, mayonnaise, ketchup); althought personally i love them with thai chilli sauce or sambal.