Salmon Cakes

Name: Salmon Cakes
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

8 ingredients

9 steps

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.