Best Spicy Salmon Cakes Recipes

SPICY SALMON & CORIANDER FISH CAKES

Steps:

• Peel the potatoes and sweet potato and place in a large microwaveable bowl. Add the lemon juice and 1/4 of the chopped coriander, cover with cling film and microwave on full for 10 minutes / until cooked. (Add a little extra water if required).
• Whilst the potatoes are cooking, gently fry the onion, garlic, chilli, grated lemon zest & coriander in half the oil until the onions are translucent.
• Break up the bread and place in a food processor and blitz into breadcrumbs, adding the Paprika.
• Mash the potatoes adding the remaining olive oil and all of the butter.
• Stir the fried ingredients, remaining coriander, crumbled feta and egg into the mash. (Add salt and pepper to taste).
• Form cakes of your preferred size (If the mixture is too wet to easily form into cakes, add some of the breadcrumbs to improve consistency) and cover with breadcrumbs.
• Either fry gently for 5 minutes each side or place on a baking tray and bake on 180Cm, turning once, for 10-15 minutes (or until lightly browned).

SPICY SALMON CAKES / SWEET RED PEPPER SAUCE

Steps:

• Heat olive oil in a skillet over medium heat.
• Add onion and celery.
• Saute until soft, about 5 minute Add dried mustard and cayenne.
• Mix well and saute for 2 additional minutes.
• Remove from heat and allow to cool.
• In a large bowl, combine onion mixture, salmon, 3/4 cup of bread crumbs, 1/4 cup of mayonnaise, egg, salt and pepper.
• Mix well and form into 10-12 patties about 1/2" thick.
• Coat each patty with the remaining bread crumbs.
• Heat about 1/4 inch of oil in a skillet over medium-high heat.
• When hot, add patties in batches and fry until golden brown (about 3 min per side).
• Drain patties on paper towels.
• Cover and place in a warm oven until ready to serve.
• To make the sweet red pepper sauce, combine 1 cup of mayo, 1/4 cup of roasted red peppers, 1 tablespoon of lime juice and 2 tsp of sugar in a blender.
• Blend until smooth.

SPICY THAI SALMON CAKES

Steps:

• Combine everything but salmon in food processor and process until smooth.
• Mix in salmon and cilantro.
• Shape into patties about 3 inch diameter and 1/2 inch thick (wet hands help).
• Dust patties with cornstarch on both sides.
• If freezing,,, freeze on sheets, then vacuum pack, and store in freezer.
• To cook, defrost if frozen. Skillet fry in about 1/3 inch of moderately hot oil until each side is just done and golden brown (2-3 minutes each side). Drain on paper towels.
• Quite nice served with Thai Sweet Chili Sauce on top (also posted to recipezaar).

SPICY SALMON CAKES

Steps:

• Cook potatoes in boiling salted water until tender. Drain and return to pan. Heat on low to dry out and then mash well.
• Flake salmon.
• Mix in potatoes, onion, curry paste and coriander.
• Season to taste.
• Shape into 8 cakes.
• Dip each cake into flour, then egg then breadcrumbs. Chill.
• Heat oil in large fry pan and cook cakes on each side until golden brown.
• I am sure you can also cook in an oven - spray with oil and bake at 200°C for 20 minutes turning halfway.

DON'S SPICY SALMON CAKES (FOR NON-FISH LOVERS)

Steps:

• Carefully flake salmon into a bowl, discarding the bones, etc.
• In a seperate samll bowl, mix the garlic, cream, eggs, and Worcestershire Sauce.
• Fold this mixture into the salmon with a rubber spatula.
• Fold in half of the crushed pork rinds.
• Pat the salmon into patties.
• Coat them with remaining crushed pork rinds.
• Cover loosely, and marinate in fridge, for 1 hour.
• Melt butter and oil in electric frying pan, or stove-top skillet, over med heat.
• Cook the salmon patties, four at a time, for 3-4 mins per side.
• Press down gentely on patties with spatula, and add additional oil or butter, as needed.
• Remove to papertowls, and drain.
• Serve with a mixture of mayo and Dijon mustard, for dipping.

SPICY SALMON CAKES

Steps:

• If you've got fresh salmon, broil or bake with a little olive oil, allow to cool, then flake. (Cook an extra fillet the night before, maybe?) Canned salmon is okay, but fresh tastes much better.
• Beat egg with the milk, salt, pepper and paprika in a medium-sized bowl. Add salmon, breadcrumbs, dill, and horseradish, and mix thoroughly. (For VERY SPICY cakes, add 2 tbsp horseradish).
• Use your hands to form six 1½-inch diameter balls, flatten to about ¾ inch rounds, and refrigerate for ½ hour. Before cooking, roll lightly in flour (being sure to dust off excess).
• In a large sauté pan melt butter over medium heat. When it starts to bubble, add cakes and cook for 4 minutes then flip and cook for another 4 minutes (they should be browned, but not burnt). Serve immediately.*
• *Serve with lemon wedges or a nice Cucumber Salsa made up of chopped cucumber and tomato, spinach, red onion, salt, pepper, and lemon zest.