Ingredients
Salmon cakes mixture
- 2 salmon fillets (around 250g)
- 4 medium boiling potatoes
- 2 spring onions (scallions), finely chopped
- Few sprigs of cilantro (fresh coriander), finely chopped
- Squeeze of lemon juice
- 1 egg, lightly beaten
- ¼ teaspoon mustard
- ¼ teaspoon turmeric
- ½ teaspoon paprika
- ¼ teaspoon 7 spice
- ¼ teaspoon dried coriander
- ¼ teaspoon sumac
- Salt to taste
For cooking
- Vegetable oil for frying
- Panko breadcrumbs for dipping
- Small amount of mild olive oil (for initial salmon cooking)
Instructions
- Boil the potatoes: Place the potatoes in boiling water and cook until very tender, tested by inserting a knife which should easily slide through. Drain, peel, and mash with a fork. Transfer the mashed potatoes to a large mixing bowl.
- Shallow fry the salmon: Heat a small amount of mild olive oil in a wide pan over medium heat. Add the salmon fillets along with a tiny pinch of turmeric and paprika. Cook for around five minutes until just cooked through. Remove the salmon from the pan, flake it into pieces, and add to the bowl with the mashed potatoes.
- Prepare the mixture: Finely chop the spring onions and cilantro, then add them to the bowl. Add the mustard, spices (7 spice, dried coriander, sumac), a small squeeze of lemon juice, salt, and the lightly beaten egg.
- Mix together: Combine all ingredients gently until they just come together. Taste a small bit of the mixture to adjust the seasoning as needed.
- Form the patties: Set out a plate with panko breadcrumbs. Roll small balls of the salmon mixture in your hands, then lightly press each side into the breadcrumbs to coat. Transfer to a plate and chill in the refrigerator for about 30 minutes.
- Pan fry the salmon cakes: In the same wide pan, add a thin layer of vegetable oil and heat over medium heat for about five minutes. Fry the salmon cakes for 3-4 minutes on each side until they are golden and crisp.
- Serve: Serve the salmon cakes warm with lemon wedges, a green salad, or an aioli sauce if desired.
Notes
- Use fresh salmon fillets for best flavor and texture.
- Chilling the patties before frying helps them hold together better during cooking.
- You can substitute mild olive oil with any neutral-flavored oil for frying.
- If you prefer a gluten-free option, replace panko breadcrumbs with gluten-free breadcrumbs.
- Adjust spices according to your taste; the 7 spice blend adds a warm complexity typical of Middle Eastern cuisine.
- Serve with a dollop of aioli or tartar sauce for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Fusion with Middle Eastern spice influences
