- 6-8 tbsp groundnut oil
- 1 onion, finely chopped
- half a cup of frozen peas
- 300g cold mashed potato (leftovers are ideal)
- 300g salmon fillet
- 1 tbsp coriander seeds
- 1 star anise
- salt and white pepper
- 2 large eggs
- 4 heaped tbsp plain flour
- 50g breadcrumbs (panko* breadcrumbs if you can get them)
- To serve:
- Sweet and sour dipping sauce:
- 1 tbsp malt vinegar
- 3 tbsp sugar
- 1 tbsp light soy sauce
- 1 tbsp dark soy sauce
- pinch of salt
- 1 and a half tbsp tomato ketchup
- 2 tsp tamarind paste
- Salad leaves dressed with
- Asian dressing
Heat a small wok or frying pan until really hot. Add 1 tbsp of the oil and stir fry the onions for 5 minutes until translucent. Add the peas for the last minute. Set aside to cool.
Put the salmon in a pan with the coriander seeds, star anise and a pinch of salt. Cover with cold water. Bring to the boil, cover and reduce the heat. Cook on a very gentle simmer for about 7 minutes or until just cooked through. Remove the salmon from the water and discard the seeds and cooking water. Flake the salmon and leave to cool slightly.
Combine the salmon and potatoes in a bowl along with the onion mixture and one of the eggs. Shape into 6 fishcakes.
Put the flour in one bowl, the remaining egg (beaten) in another and the breadcrumbs in a third. Dip the fishcakes in the flour, then the egg and finally the breadcrumbs. Place on a plate lined with greaseproof paper and chill in the fridge for 20-30 minutes. (You can freeze them at this stage).
Meanwhile make the sweet and sour sauce:
Gently heat the vinegar, sugar and soy sauces in a small pan until the sugar has dissolved. Stir in the remaining ingredients and set aside. (You will only need about 3-4 tbsp of this sauce for the fishcakes. Keep the rest in a jar in the fridge it will keepwell for a few weeks. Use with other Asian recipes, great with prawns or chicken.)
To cook the fishcakes: Heat a large non-stick frying pan and add the remaining oil. Fry the fishcakes over a medium heat for 3-4 minutes each side until golden. Drain on kitchen paper. Warm through the dipping sauce. Serve the fishcakes on laltes wit the dressed salad and drizzle the dipping sauce over the fishcakes.