Korean inspired salmon potato cakes with a kimchi mayo
Serves 3
Ingredients
These are NEXT level. A truly delightful spin on a classic salmon hash cake. You should probably double the mayo ingredients and keep some in the fridge for a later date. Serve with a salad or steamed green veggies on the side.
Salmon Cakes:
350g fresh salmon
2 medium/large potatoes – Peeled
2 large spring onions – thinly sliced
1 tbsp grated fresh ginger
3 garlic cloves – roughly chopped
1 tsp gochujang paste
2 tbsp lemon juice
¼ cup chives or coriander stalks – finely sliced
1 cup bread/panko crumbs + 1 tbsp sesame seeds
Corn flour
2 eggs – whisked
Kimchi Mayo:
¾ cup mayo – Kewpie
½ cup kimchi – finely diced
1 tbsp lemon juice
Handful of thinly sliced spring onions.
Instructions
Bake or fry the salmon until cooked. This will vary in time depending on the thickness. Roughly 10 minutes in a hot oven. Set aside to cool slightly.
Meanwhile, peel and chop the potatoes, then boil them in salted water until fork tender. Drain well. Place the drained potatoes back into the pot so they steam dry.
In a separate pan, fry the garlic, onion, ginger, gochujang paste and lemon juice with a good splash of oil until soft, stirring occasionally. Set aside.
Whisk the Kimchi mayo ingredients together. Set aside.
Mash the potatoes . Add the cooked ginger/garlic situation & the chives. Give everything a good stir until the mixture is well combined. . Flake the salmon into the potato, mix well then using your hands make 6 patties, set them aside.
Place the flour onto a plate, and the panko and sesame seeds onto another plate. Coat each patty in the flour, then into the egg & then into panko sesame mix. Pressing down firmly and set aside.
Heat two pans with a generous splash of oil on a medium heat. Fry the patties on both sides until crispy and golden.
Spoon a dollop of the mayo onto the patties & ENJOY!
