Name: Spicy salmon cakes
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4
Ingredients: 4 medium potatoes, peeled and quartered; 1 210 gram can pink or red salmon, drained; 1 onion, finely chopped; 1 tablespoon curry paste; 1 tablespoon chopped coriander; 1/4 cup plain flour; 1 egg, lightly beaten; 3/4 cup dried breadcrumbs; 2 tablespoon olive oil; lemon wedges, indian-style chutney and green salad, to serve

Spicy salmon cakes

Serves 4

Prep

Cook

20M

Total

25M

Skip to Recipe

Ingredients

4 medium potatoes, peeled and quartered

1 210 gram can pink or red salmon, drained

1 onion, finely chopped

1 tablespoon curry paste

1 tablespoon chopped coriander

1/4 cup plain flour

1 egg, lightly beaten

3/4 cup dried breadcrumbs

2 tablespoon olive oil

lemon wedges, indian-style chutney and green salad, to serve

Method

1.In a large saucepan of boiling, salted water, cook potatoes 12 minutes, until easily pierced with a fork. Drain and return to pan. Heat on low for a few minutes, until thoroughly dry. Mash well.

2.Flake salmon into a bowl. Mix in mashed potato, onion, curry paste and coriander. Season to taste. Shape into 8 cakes. Dip each cake into flour, brush with beaten egg and coat with breadcrumbs. Chill.

3.In a large frying pan, heat oil on medium. Fry patties in 2 batches, until golden and heated through. Serve with lemon wedges, chutney and salad.

For a vegetarian version, omit salmon and add leftover cooked vegetables, cut into small pieces.
Note

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