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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 4 |
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This recipe is from Cook's Companion. Very versatile recipe, you can change or add the herbs/spices that you like! Ingredients:
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 |
Directions:
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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