Salmon Cakes

1. 1

   Parboil potatoes in salted water for 15 minutes.

2. 2

   Meanwhile, combine salmon, hoisin, cilantro, salt and pepper in a large bowl.

3. 3

   Drain potatoes, cool and peel them.

4. 4

   Shred potatoes into strips using the coarse side of a grater.

5. 5

   Add potato and breadcrumbs to salmon mixture and mix gently with your fingers; try not to break up the strips of potato too much.

6. 6

   Divide mixture into 8 portions, shape each portion into a compact cake of approx 1/2 inch in thickness, pressing well together.

7. 7

   Coat the cakes lightly with flour, shaking off excess.

8. 8

   Heat oil in skillet, and fry salmon cakes for 3-5 minutes each side (until crisp and golden brown).

9. 9

   Drain on paper towels to remove excess grease and serve with sauce of your choice (tartare, mayonnaise, ketchup); althought personally I love them with Thai chilli sauce or sambal.

* Per serving · 4 servings · Values may vary.

No additional tips available.