Regal Hot Smoked Salmon Indonesian-style Fish Cakes
Posted By Helen Jackson On October 22, 2011 @ 4:55 pm In Finger Food Recipes,Fish Recipes,Recipes,Salmon Recipes | 1 Comment
Ingredients
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200g
Regal Wood Roasted Natural, flaked
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2 teaspoons
coriander seeds, roasted
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1 teaspoon
cumin seeds, roasted
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1-2
small dried chillies (optional)
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3
shallots, finely sliced
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3
cloves garlic, finely sliced
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1
teaspoon grated ginger
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2
teaspoons finely chopped lemon grass
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70g
ground almonds
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2
egg whites
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2 tablespoons
lime juice
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1 cup
soy bean oil
Method
- Using a large knife or food processor finely chop the coriander seeds, cumin seeds, chillies, shallots, garlic, ginger and lemon grass.
- In a large mixing bowl, mix together the spice mix, flaked Regal Wood Roasted Salmon and ground almonds. Leave to marinate for 3-4 hours or overnight in the fridge.
- Just before you are ready to serve the fishcake, season to taste, add the egg whites and lime juice and combine well.Heat oil in a wok or deep frying pan. Fry a teaspoonful of the mixture to taste and if necessary add more salt or light soy sauce.
- Using wet hands form the mixture into small balls. Shallow fry them for about 2 minutes one side. Turn them over and fry for 2 more minutes.
Serve with satay sauce
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