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1
Bring potatoes to boil in salted water and cook until tender.
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2
Meanwhile, preheat oven to 450 degrees.
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3
Season salmon with salt and pepper, and rub with half of lemon juice.
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4
Bake in oven for 10 minutes.
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5
Set aside.
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6
Drain cooked potatoes and mash them with a fork in a large bowl.
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7
Heat 2 teaspoons of oil in a small saucepan.
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8
Add mustard seeds.
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9
When they are fragrant, pour contents of pan over potatoes.
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10
Add crabmeat, remaining lemon juice, half the cilantro, half the ginger and salmon.
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11
Mix ingredients together.
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12
Add half the chilies, or season to taste.
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13
Season with salt and pepper.
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14
Shape into 6 large patties, 12 small ones or 24 small ovals.
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15
Arrange on a plate, cover with plastic wrap and refrigerate several hours.
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16
Mix mayonnaise with remaining cilantro, chilies and ginger.
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17
Refrigerate.
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18
Season flour with salt and pepper in one dish.
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19
Beat eggs with 2 tablespoons water in another dish.
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20
Dip cakes lightly in flour, then in egg, then in panko.
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21
Heat oil that is 1/4 inch deep in a large skillet.
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22
Fry cakes over medium heat, turning once.
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23
Serve hot or at room temperature, with seasoned mayonnaise alongside.
