Wednesday, November 2, 2011

Salmon cakes

Many years ago, I cooked a family recipe for fish cakes. It had onions, garlic, eggs, bread (cubed and soaked in milk), and ground coriander (spice), then crumbed (flour, then egg, then breadcrumbs) and shallow fried.
As much as I like the simplicity of that recipe, I wanted something different. I wanted something I could eat without needing to crumb and fry, if I had to. So I developed this recipe.

  • 1kg potatoes, peeled, cubed and steamed and then mashed
  • 400g tinned red salmon
  • 3 spring onions, diced finely
  • 2 tablespoons finely chopped coriander (herb, aka cilantro)
  • Bread crumbs
  1. Combine the first 4 ingredients, adding a dash of milk if too dry and they won't hold together well
  2. Crumb lightly
  3. Fry until golden
You can eat this without crumbing and frying, as a simple spread for a sandwich.
I make these salmon cakes and serve them as a fish burger.

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