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- Dish type
- Seafood starters
- Fish starters
- Salmon starters
A flavourful starter or main, this recipe uses lots of gorgeous Asian flavours! You can also easily substitute the ingredients and use leftovers, too - such as sweetcorn instead of onions, leftover salmon (barbecued, grilled or baked) instead of fresh or tinned - they still turn out great!
28 people made this
- 1 tablespoon vegetable oil
- 1 teaspoon sesame oil
- 2 cloves garlic, chopped
- 1 spring onion, chopped
- 1 tablespoon miso paste
- 250ml double cream
- 60ml sake
- 60ml fresh lime juice
- 160g dried breadcrumbs
- 1 small (200g) tin salmon, drained and flaked
- 5 tablespoons chopped onion
- 4 tablespoons chopped fresh coriander
- 1 egg
- 1 tablespoon soy sauce
- 1 tablespoon water
- 2 tablespoons vegetable oil
MethodPrep:10min ›Cook:20min ›Ready in:30min
- Heat the vegetable oil and sesame oil in a large frying pan over medium heat. Add the spring onion and garlic, and cook until tender. Stir in the miso paste and sake until blended. Bring to a simmer then stir in the cream and lime juice. Return to a simmer and cook until thickened, about 7 minutes. Remove from heat and set aside.
- In a medium bowl, stir together the breadcrumbs, salmon, onion and coriander. In a small bowl, whisk together the egg, soy sauce and water using a fork. Stir about half of this into the salmon mixture, and if it seems dry, stir in a little more until the salmon mixture will stick together in patties.
- Heat the oil in a large frying pan over medium-high heat. Form the salmon mixture into 5cm patties for starters, or 10cm patties for a main. Fry patties for about 4 minutes per side, or until golden brown. Serve with the sauce drizzled over, or separately for dipping.
Reviews & ratingsAverage global rating:(29)
Reviews in English (22)
Great recipe! Nice variation on basic salmon patties.Did some tweaking because it did seem like proportions were out.Here are my changes:Sauce-doubled garlic to 4 cloves-doubled green onion to 2 stems-halved lime juice to 2 T.-added 2tsp. wasabi powderPatties-halved bread crumbs to 3/4 c.-used 1 lb. leftover salmon(fresh not canned, cooked)-finely mince onions-form into patties andrefrigerate at least 15minutes-03 Jan 2007
by Jennifer Wylie Donovan
I enjoyed this recipe (and it was a hit with my 1 yr old, too, and "okay" with my 7 year old and 36 year old). I made quite a few modifications, because I made it impromptu.For the sauce, I did not have miso or sake. I added rice wine vinegar instead of the sake (not quite 1/4 cup) and extra lime. I think that the cakes are good on their own--better without the sauce--or maybe just a little lime/butter sauce would be good.I amended the cakes as well, since the proportion seemed off. I used a whole can of salmon (14 oz), and less bread crumbs--maybe 1 cup max? I had to use 2 eggs to get them moist enough. I added a bit of lime juice as well. My 7 year old complained that there were too many onions, so I'd chop them more finely next time.-04 Sep 2005
I must say that this dish was absolutely delicious. I used authentic Miso paste and Sesame oil from Japan. I used a tablespoon of the Miso paste, and it was a little too much. The other user was right. You just need maybe half a tablespoon, but all other measurements were perfect. Salmon cakes came out good texture, and the sauce with it was yummm. I made my own chinese fried rice to go with it, and it was really tasty, my hubby just ate up the whole dish! It came out to be about 7 salmon cakes.-12 Aug 2009