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Monday, August 6, 2012

Salmon Cakes

Total Time: 40 mins

Prep Time: 30 mins
Cook Time: 10 mins


 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




Parboil potatoes in salted water for 15 minutes. Meanwhile, combine salmon, hoisin, cilantro, salt and pepper in a large bowl. Drain potatoes, cool and peel them. Shred potatoes into strips using the coarse side of a grater. Add potato and breadcrumbs to salmon mixture and mix gently with your fingers; try not to break up the strips of potato too much. Divide mixture into 8 portions, shape each portion into a compact cake of approx 1/2 inch in thickness, pressing well together. Coat the cakes lightly with flour, shaking off excess. Heat oil in skillet, and fry salmon cakes for 3-5 minutes each side (until crisp and golden brown). 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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