Salmon Fish Cakes

Had Fried Bee Hoon and Salmon Fish Cakes for lunch. I made minor changes to the Salmon Fish Cakes recipe, which was taken from a forum. Hubby cooked the Fried Bee Hoon. Every time we want to eat Fried Bee Hoon, hubby cooks it because I have designated the special duty to him. Of course there is a reason, or rather a story behind it.

When I fried Bee Hoon the first time, Tazz was already looming when I had difficulty tossing the Bee Hoon. Hubby offered to help. He gave a light toss, and WHOOSH! Some Bee Hoon got stuck on the wall. Seeing that, Tazz stomped her feet and yelled in anger. Hubby was shocked and he kept saying, “Sorry! Sorry! I didn’t know it’s actually so light and why you had such difficulty.”

I always said I had heart attack when I first cooked Fried Bee Hoon. Actually, it was just arm and chest muscle pain due to lack of exercise.

Recipe here is for Salmon Fish Cakes and not Fried Bee Hoon, though.





Salmon Fish Cakes

Ingredients:
400g potato
3 tbsp milk
1 can 185g plain salmon, drained
60 gm onions, finely chopped
2 eggs, well beaten
1/2 tsp fish sauce (optional)
1/4 tsp salt
some grated carrot and spring onions
dash of black pepper
breadcrumbs, preferably fresh for coating


Method:

Boil potato (do not overcook) and mash with a little milk until fairly smooth.

Mash fish with a fork, add onions, fish sauce, salt, pepper, carrot and spring onion.

Add mashed potato and 1-1/2 tbsp of the beaten egg (this helps to bind the mix).

Form into balls, dip in beaten egg and roll in breadcrumbs.

Flatten slightly.

Let it sit in the freezer for 15 minutes or in the fridge for 1 hour. This will make the cake easier to handle when frying.

Fry each side in some oil until golden.

Serve with home-made tomato sauce or sweet chilli sauce.

Note: The above recipe makes about 14 fish cakes.