VIJ'S SALMON AND POTATO CAKES

VIJ'S SALMON AND POTATO CAKES image

Yield 12 6

Number Of Ingredients 15

Pan-fried salmon potato cakes
What you need
1 tablespoon coriander seeds
1 egg
1 pound fresh or tinned wild salmon
1/2 pound boiled and mashed russet potato or a little more
1/4 pound boiled and mashed yam
3 tablespoons all-purpose flour
1/3 cup finely chopped onions
1 tablespoon finely chopped jalapeno peppers
1/4 to 1/2 cup chopped cilantro
11/2 tablespoons garam masala or 1 tablespoon ground cumin
1/2 teaspoon ajwain seeds
1 tablespoon salt
1/2 cup canola oil for pan frying

Steps:

What you do Lightly pound coriander seeds in a mortar or on a plate with a heavy spoon. (You just want to break the seeds in half.) Set aside. Beat the egg in a small bowl. If you are using fresh salmon, bring a large pot of water to a boil. Immerse salmon and cook for five minutes. Remove from the heat, drain and allow the salmon to cool. Peel off the skin. Thoroughly combine all ingredients except the oil in a large mixing bowl. With your hands, form round cakes about two inches in diameter and one inch thick. Set them on a baking tray. Heat one tablespoon of the oil in a shallow nonstick frying pan on high heat. Once the oil is hot, reduce the heat to medium so the cakes don't stick to the bottom of the pan or burn. Place two cakes in the pan and cook for two to three minutes. Turn the cakes over and cook for another two to three minutes. The cakes should be brown and crispy on both sides. Repeat, using one tablespoon of the oil for each two cakes, until all the cakes are cooked.