I don’t have a lot of creative ideas when it comes to cooking salmon, I usually just bake them. A while ago I saw Christine’s posting on Salmon Cakes and had made a mental note to try to make it one of these days.
So tonight is one of those days, I did not follow her recipe exactly and made several changes. I served them with cucumber salad as she had suggested and the vinegar in the salad really complimented the fish. My in-house foodie had one word for it ” success” !
The fish cakes were really light, but I would go easy on the potato next time and add a little more salmon. The potato was a tad too overpowering. There certainly is room for improvement.
So here is my recipe inspired by Christine’s:
1/2 pound of salmon filet
1 medium potato
1 stalk of green onion, chopped
1 egg beaten
1 tbsp of butter
salt and pepper to taste
Paniko ( Japanese breadcrumb)
- remove skin and bones of fish, cut into chunks, process with a food processor to paste form
- peel and cut potato, put in boiling water, cook until soft.
- mash potato with egg, salt and pepper, butter until smooth, add in chopped green onion
- set mashed potato aside, until it is cool to handle
- mix potato with fish until well blended. Add a little lemon juice if desired
- put a small ball of fish mixture in a bowl of panko, roll ball around until it is well coated
- put fish in heated oil, flatten slightly with the back of spatula, fry until crispy on both sides
- serve immediately with tartar sauce. mayo or Worcestershire sauce.
1 long English cucumber, washed, cut in slices
2 tsp soya sauce
1 tsp vinegar
2 cloves chopped garlic
salt and pepper
Mix the above together and serve