Dons Spicy Salmon Cakes For Non Fish Lovers Recipes

EASY SPICY SALMON CAKES

Steps:

• Combine salmon, eggs, onion, cilantro, chile-garlic sauce, soy sauce and five-spice powder in a large bowl. Fold in breadcrumbs. Form into four 3-inch-wide patties.
• Heat oil in a medium nonstick skillet over medium-high heat. Add the salmon cakes and cook, turning once, until browned on both sides, 4 to 6 minutes total.

THE BEST SALMON FISH CAKES

Steps:

• Heat the grill.
• Place 450g floury potatoes, cut into chunks, in a pan of water, bring to the boil, cover and cook for 12-15 mins until tender. Drain and leave to steam-dry, then mash.
• Meanwhile, season 350g salmon fillet and grill for 5-6 mins until just cooked. Cool for a few mins, then break into large flakes.
• Mix the potato, 2 tsp tomato ketchup, 1 tsp English mustard, the zest of ½ lemon, 1 heaped tbsp chopped parsley, 1 heaped tbsp chopped dill and some seasoning. Lightly mix in the salmon, taking care not to break it up too much.
• Shape into 4 large fish cakes.
• Put 3 tbsp plain flour, 1 beaten egg and 100g dried breadcrumbs in 3 shallow dishes. Dip the cakes into the flour, dust off any excess, then dip in the egg, and finally coat in breadcrumbs.
• Heat 4 tbsp sunflower oil in a large pan. Fry the cakes over a medium-low heat for 3-4 mins each side until deep golden and heated through.
• Serve with salad and lemon wedges.

DON'S SPICY SALMON CAKES (FOR NON-FISH LOVERS)

Steps:

• Carefully flake salmon into a bowl, discarding the bones, etc.
• In a seperate samll bowl, mix the garlic, cream, eggs, and Worcestershire Sauce.
• Fold this mixture into the salmon with a rubber spatula.
• Fold in half of the crushed pork rinds.
• Pat the salmon into patties.
• Coat them with remaining crushed pork rinds.
• Cover loosely, and marinate in fridge, for 1 hour.
• Melt butter and oil in electric frying pan, or stove-top skillet, over med heat.
• Cook the salmon patties, four at a time, for 3-4 mins per side.
• Press down gentely on patties with spatula, and add additional oil or butter, as needed.
• Remove to papertowls, and drain.
• Serve with a mixture of mayo and Dijon mustard, for dipping.

SPICY SALMON & CORIANDER FISH CAKES

Steps:

• Peel the potatoes and sweet potato and place in a large microwaveable bowl. Add the lemon juice and 1/4 of the chopped coriander, cover with cling film and microwave on full for 10 minutes / until cooked. (Add a little extra water if required).
• Whilst the potatoes are cooking, gently fry the onion, garlic, chilli, grated lemon zest & coriander in half the oil until the onions are translucent.
• Break up the bread and place in a food processor and blitz into breadcrumbs, adding the Paprika.
• Mash the potatoes adding the remaining olive oil and all of the butter.
• Stir the fried ingredients, remaining coriander, crumbled feta and egg into the mash. (Add salt and pepper to taste).
• Form cakes of your preferred size (If the mixture is too wet to easily form into cakes, add some of the breadcrumbs to improve consistency) and cover with breadcrumbs.
• Either fry gently for 5 minutes each side or place on a baking tray and bake on 180Cm, turning once, for 10-15 minutes (or until lightly browned).