Salmon Fishcakes

When I used to go to the gym 5 times a week, I used to eat salmon and brocoli every single day. It kind of got boring at some point so tried to find more creative ways to cook my salmon other than baking or pan frying it. Inspired by one of my favourite Vietnamese dish: Chả mực (squid patties), I decided to make a salmon version of it and it has become a staple in my daily cooking since! It’s super easy to make and super delicious too. If you’re lazy, you can just toss everything in a mixer and then keep to paste in the fridge and cook it fresh for your next meal!

Salmon Fishcakes

Mai

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Ingredients

  

• 700 g Salmon de-boned and de-skinned
• 1/2 tsp salt
• 1/2 tsp ground pepper
• 2 tbsp corn starch
• 1 tsp sesame oil
• 10 g fresh dill
• oil for frying

Instructions

 

• Finely chop the salmon and dill
• Add everything to the bowl, add in the salt, pepper, sesame oil, corn starch and mix. Alternatively you can also add all the ingredients in a food mixer and blend until you get a sticky paste
• In a heated pan, add about 1/4 cup of the mix and press the patty down, cook for 3 minutes then flip
• Cook for a further 3 minutes or until the crust is golden
• I served mine with some kewpie mayo and topped with some furikake on a bed of rice and a side of vegetables
• Enjoy!

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