Friday, June 15, 2012

Salmon fish cakes

I've been meaning to make fish cakes for a few weeks now and when I stumbled upon the recipe for Crabcakes from Sortachef , I knew the cakes had to be made! This is also a great way to incorporate more garlic into your meal without the pungency! This recipe is adapted from Sortachef.

Vegetable oil
3 cloves garlic, chopped finely
213g canned salmon, drained and broken up with a fork
1/2 boiled potatoes (can use another starch as a binder: sweet potatoes, taro, pieces of fresh bread, etc. I would avoid squash or pumpkin because its water content is higher, or cooked down until it has thickened and dehydrated)

1/2 cup frozen peas, thawed 
1/4 cup chopped parsley
1 egg
1 1/2 tsp curry powder
1 tsp cumin powder
1 tsp cumin seeds
1/2 tsp paprika
1/2 tsp chili flakes
salt and pepper
3/4 cup bread crumbs or medium coarse - fine grains or panko breading
Vegetable oil

In a skillet, fry up chopped garlic until nice and brown. Let cool for a few minutes.

In a large bowl, combine garlic, canned salmon, potatoes, peas, parsley, egg, curry powder, cumin, paprika, chili flakes, salt and pepper (everything on the above list, except for the last item!) and mash with a potato masher or fork or if you become impatient like me, just dig your hands into it and start mushing it until everything is well incorporated. There will be partial chunks of potatoes and peas, but that is fine as long as patties can be formed and held together.

Heat a skillet with oil over medium heat. Coat both sides of the patties in the bread crumbs and fry in oil until browned on both sides and serve immediately!

In photo above: Topped with poached egg with sriracha ketchup on the side. 

Photo right: Vegetarian version: replace salmon with potatoes, bread crumb breading

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