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.
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