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RECIPE FOR SALMON POTATO FISH CAKES
Source: Adopted and modified from Annabel Karmel Family Cookbook
300g raw salmon fillet, skinless – cut into small cubes
270g Russet potatoes – peeled and cut into chunks
40g grated Cheddar cheese
50g red onion – chopped finely
60g panko crumbs (Japanese breadcrumbs)/ normal breadcrumbs
60g panko crumbs (Japanese breadcrumbs)/ normal breadcrumbs – for coating
3-4 tbsp chopped spring onion
1 egg, lightly beaten
2 tbsp mayonnaise
2 tbsp tomato ketchup
2 tsp sweet chilli
½ tsp lemon juice
Salt and freshly ground black pepper, to taste
- In a large bowl, mix together mayonnaise, tomato ketchup, sweet chilli, lemon juice, a pinch of salt and dash of black pepper. Set aside.
- In a medium pot, cover potatoes with water and a big pinch of salt. Bring to a boil. Lower the heat and simmer for 10-12 minutes or until tender when pierced with a fork. Drain, add to the bowl in step 1 and mash with a potato masher while they are still hot.
- Stir in salmon cubes, Cheddar cheese, spring onion and red onion to combine. Then stir in breadcrumbs and mix well. Lastly, add an egg and stir to bind.
- Give the mixture a taste test. Add more salt and black pepper if needed. (Note: The mixture will be soft to form cake at this point.)
- Cover the bowl with cling wrap and transfer to the fridge to chill for half an hour. This helps the mixture to firm up slightly and will be easy to form a well-packed cake.
- After half an hour, remove bowl from the fridge. Lightly oil both your palms. Scoop about 1 heapful tbsp (about 4 tsp) mixture and form into round shape cake with ½ inch thick. Coat with dried crumbs.
- Place the fish cakes on a baking tray lined with aluminium foil. Freeze for 1-2 hours until solid. If cook on a later date, pop the fish cakes into a ziplog bag or any container suitable for freezing. Freeze until required. Cook them direct from freezer. No need to thaw.
- Preheat oven at 200°C for 15 minutes.
- Last five minutes before the preheating ends, line a baking tray with aluminium foil. Brush the foil with oil.
- Remove the fish cakes from the freezer.
- Brush some oils on one side of the fish cakes. Transfer to the lined baking tray with oiled sides facing down. Then brush the top with oil as well.
- Bake for 8-10 minutes, or until the fish cakes are firmed to flip over. At this point, you will see some oil bubbling from the cakes.
- Gently flip the fish cakes over and bake for another 7-8 minutes. You will see the fish cakes turn slightly bigger when they are fully cooked.
- To make the fish cakes crisp, turn on the grill/ broil function. Grill for 4-5 minutes or until the fishcakes turn slightly brown and crispy. Then turn over to the other side and grill for another 3 minutes or until the fishcakes turn slightly brown and crispy.
- Remove the tray from the oven and transfer the fish cakes to a cooling rack to cool down. Serve them warm with your favourite dipping sauce.
- Whether you cook these cakes on the same day or later, you have to freeze them as mentioned in step 7. Freezing helps to firm up these cakes.