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Curried Fish Cakes

chef.tim.lee's picture
Ingredients
  Butter 1 1⁄4 Teaspoon (1 Rounded Teaspoon)
  Shallot 1 Teaspoon, finely chopped
  Salmon 8 Ounce, drained and flaked (250 Grams)
  Curry powder 1 Teaspoon (1 Slightly Rounded Teaspoon)
  Lemon 1
  Lemon juice 1 Teaspoon
  Mashed potato 2 Cup (32 tbs) (Freshly Cooked)
  Salt To Taste
  Pepper To Taste
  Egg 1
  Flour 4 Tablespoon, seasoned (Or As Required)
  Breadcrumbs 2 Tablespoon (Or As Required)
  Hot oil/Fat 1⁄4 Cup (4 tbs) (Or As Required)
  Lemon slices 3
  Parsley sprigs 2
Directions

MAKING
1) In a saucepan, saute the shallots in butter until soft and transparent.
2) Stir in the curry powder and cook for another few minutes.
3) Stir in the salmon, lemon rind and juice and mashed potato.
4) Season with salt and pepper and add a little beaten egg.
5) In a small bowl, combine rest of the beaten egg with a little milk and use for glazing.
6) Transfer the Salmon mixture to a plate and allow to cool.
7) Shape tablespoonsful of the mixture into round flat cakes in seasoned flour.
8) Dip each fish cake in the egg mixture and then coat thoroughly with the breadcrumbs.
9) In a frying pan, deep fry the fish cakes in oil or fat until golden, then drain on paper towels.

SERVING
10) Garnish the Curried Fish Cakes with lemon slices and parsley and serve.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Thai
Course: 
Appetizer
Method: 
Deep Fried
Ingredient: 
Salmon
Interest: 
Party
Preparation Time: 
20 Minutes
Cook Time: 
30 Minutes
Ready In: 
0 Minutes
Servings: 
4

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