Salmon Fishcakes

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Ingredient List (Filling):

170 grams skinless and boneless salmon

50 grams spring onion, roughly chopped

10 grams coriander, finely chopped

1 teaspoon garlic, finely grated

1 teaspoon ginger, finely grated

1/2 teaspoon salt

1 to 2 red chilli(s), finely chopped

100 grams (2 small) peeled,cut and cooked potatoes

2 teaspoons fish sauce

1 small to large lightly whisked egg

1 to 2 cups oil for shallow frying (see note below)

Ingredient List (Crumb):

1 cup panko crumbs

1/2 cup flour

1 large whisked egg

1/2 teaspoon salt

Method (Filling):

Step 1: Place all the ingredients into a bowl and mix it all up.

Step 2: Roll into balls and then place in the fridge for at least 1 hour or in the freezer for about 30 minutes to firm up

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Method (Crumb):

Step 1: Add crumbs and salt into a bowl. Mix and set aside. 

Step 2: Add flour into a separate bowl and set aside.

Step 3: Add egg into a separate bowl and set aside.

Step 4: Then dip balls into the flour, then into egg wash, then finally into crumbs. (If your balls are still soft, placing them in the egg wash can get messy, but don't worry once you place them in the crumb they'll instantly become firmer and then you can shape them).

Step 5: Press down gently with your 3 middle fingers, and set aside.

Step 6: Repeat this step till all your fishcakes are crumbed.

Step 7: Place in the fridge again for 30 minutes to allow the crumb to set. 

Step 8: Place oil in the frying pan on medium heat.

Step 9: Fry the fishcakes in batches for 2 to 3 minutes on each side or until golden brown,

Serve immediately with dhal and rice (yummm!) or with a delicious crunchy salad and some soy sauce! 

Note: If you're using anything smaller than a 28cm pan, 1 cup of oil will be sufficient for frying.