Dons Spicy Salmon Cakes For Non Fish Lovers Recipes

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.

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.

Steps:

• If you've got fresh salmon, broil or bake with a little olive oil, allow to cool, then flake. (Cook an extra fillet the night before, maybe?) Canned salmon is okay, but fresh tastes much better.
• Beat egg with the milk, salt, pepper and paprika in a medium-sized bowl. Add salmon, breadcrumbs, dill, and horseradish, and mix thoroughly. (For VERY SPICY cakes, add 2 tbsp horseradish).
• Use your hands to form six 1½-inch diameter balls, flatten to about ¾ inch rounds, and refrigerate for ½ hour. Before cooking, roll lightly in flour (being sure to dust off excess).
• In a large sauté pan melt butter over medium heat. When it starts to bubble, add cakes and cook for 4 minutes then flip and cook for another 4 minutes (they should be browned, but not burnt). Serve immediately.*
• *Serve with lemon wedges or a nice Cucumber Salsa made up of chopped cucumber and tomato, spinach, red onion, salt, pepper, and lemon zest.

Steps:

• Combine everything but salmon in food processor and process until smooth.
• Mix in salmon and cilantro.
• Shape into patties about 3 inch diameter and 1/2 inch thick (wet hands help).
• Dust patties with cornstarch on both sides.
• If freezing,,, freeze on sheets, then vacuum pack, and store in freezer.
• To cook, defrost if frozen. Skillet fry in about 1/3 inch of moderately hot oil until each side is just done and golden brown (2-3 minutes each side). Drain on paper towels.
• Quite nice served with Thai Sweet Chili Sauce on top (also posted to recipezaar).

Steps:

• Cook potatoes in boiling salted water until tender. Drain and return to pan. Heat on low to dry out and then mash well.
• Flake salmon.
• Mix in potatoes, onion, curry paste and coriander.
• Season to taste.
• Shape into 8 cakes.
• Dip each cake into flour, then egg then breadcrumbs. Chill.
• Heat oil in large fry pan and cook cakes on each side until golden brown.
• I am sure you can also cook in an oven - spray with oil and bake at 200°C for 20 minutes turning halfway.