Satay Salmon Patties
|Canned red salmon||440 Gram, no added salt, well drained and flaked|
|Potatoes||3 Medium, mashed|
|Plain flour||2 Tablespoon|
|Garlic||1 Clove (5 gm), crushed|
|Grated fresh ginger||1 Teaspoon|
|Grated lemon rind||1 Teaspoon|
|Red chili||1 Small, seeded and finely chopped|
|Low salt soy sauce||2 Teaspoon|
|Curry paste||1 Teaspoon (Vindaloo)|
|Chili powder||1 Pinch|
|Ground cumin||1⁄4 Teaspoon|
|Chopped unsalted roasted peanuts||2 Tablespoon|
|Dry breadcrumbs||60 Gram (1/2 Cup)|
|Sesame seeds||60 Gram (1/2 Cup)|
|Peanut oil||1 Tablespoon|
1.Combine salmon, potatoes, flour, garlic, ginger, lemon rind, chilli, soy sauce, curry paste, chilli powder, cumin and peanuts in a large mixing bowl.
2.Combine breadcrumbs and sesame seeds.
Shape salmon mixture into twelve patties.
Roll in sesame seed mixture and refrigerate for 30 minutes.
Brush the base of a non-stick trypan with oil and heat.
Cook patties for 3-4 minutes each side or until golden brown.
Remove from pan and drain on absorbent kitchen paper.