Hey everyone, I hope you’re having an incredible day today. Today, we’re going to prepare a special dish, rough salmon and potato cakes. One of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Rough salmon and potato cakes is one of the most popular of current trending foods in the world. It’s easy, it’s quick, it tastes yummy. It is enjoyed by millions daily. They’re nice and they look fantastic. Rough salmon and potato cakes is something which I’ve loved my entire life.
Just use left over mashed potatoes with leftover cooked salmon or tinned salmon, as I've done here. British Fish Pie With Smoked Salmon, Shrimp, and Mashed PotatoesSerious Eats. They're flavorful, crispy on the outside and make the perfect lunch!
To get started with this particular recipe, we must prepare a few components. You can cook rough salmon and potato cakes using 7 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Rough salmon and potato cakes:
- Prepare 2 large potatoes
- Take Small slice of cooked salmon
- Get Half a white onion
- Take 1 red chilli
- Take Salt and pepper
- Make ready 1 egg
- Get Bread crumbs
First we have salmon and potato cakes with a light teriyaki sauce and a curry pineapple chutney. Once you've got the sweet potato salmon cakes cooking and the Brussels roasting, mix all of the creamy dill sriracha sauce ingredients together in a small bowl. I'm such a fan of dill and the joining of that with sriracha sauce is really addicting. This sauce is fabulous with the cakes as well as the.
Steps to make Rough salmon and potato cakes:
- Cook up salmon slice for 20 mins
- Boil potatoes for 20 mins. Mash then mix with diced onion and chilli. Finally mix in the fish and egg.
- Add a good load of bread crumbs and salt n pepper to taste
- Make into fist size cakes
- Gently fry on a low to medium heat till cooked through and browned.
In Japan, panko-crusted mashed potato cakes like this are called korokke ("croquette"), and versions of them can be found in restaurants, at supermarkets and in home kitchens. I have a special place in my heart for the first korokke I ever tried, a salmon-flecked version served with a spicy fish egg mayo. For the mashed potatoes use plain cooked potatoes mashed with no added ingredients. Just cook extra potatoes the night before and take out what you This recipe goes a long way from one small can of salmon. I would like to stress use leftover cooked potatoes not left over mashed potatoes that.
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