Spicy Fishcakes and Asian Slaw

Salmon Fishcakes with Asian Slaw

Wanted something a little bit wicked and spicy the asian slaw is deliciously fresh and crunchy next to the oily smokiness of the fishcakes.
Just grabbing a bunch of coriander the rest of the ingredients were in the house already

Spicy Fishcakes

Makes 8

200g potato – mashed with the skins removed
100g of smoked salmon / or cooked salmon – roughly chopped
Handful of chopped fresh coriander
1 tsp of chopped red chilli ( I have a jar in the fridge – that keep minced in a little white wine vinegar)
Dash of fish sauce
1 tsp of chopped fresh ginger
1 clove of garlic
1 egg

  1. Mix together the mashed potato and salmon
  2. Add in the coriander, chilli , fish sauce ,ginger and garlic
  3. Finally bind the mixture together with the egg
  4. Make golf ball sized balls , then flatten them to create disk shape , should be about one a half cm thick
  5. Leave in the fridge to set for approx 30 minutes
  6. Remove the cakes from the fridge and heat a plan with a few millimeters of sunflower or groundnut oil, fry the cakes for approx 4 minutes on each side , they should be golden brown
  7. eat warm or cold from the fridge in the middle of the night or for breakfast dipped in chilli sauce /ketchup


Asian Slaw

Cabbage
Chopped Red Chilli
Lime Juice
Fresh Coriander Leaves
Toasted Sesame Seeds

  1. Drizzle the lime juice over shredded cabbage and chilli and leave for 20 minutes
  2. Add the coriander leaves sesame seeds and serve .

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This entry was posted in November, Winter and tagged , , , . Bookmark the permalink.

2 Responses to Spicy Fishcakes and Asian Slaw

  1. Pingback: Salmon and Leek Fishcake with Leek and Lemon Salsa « Girl Interrupted Eating

  2. Pingback: Salmon and Dill Fishcakes « Girl Interrupted Eating

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