owl.
Meanwhile, place the salmon in a suitable pan and
otatoes are cooking, place the salmon fillets into a wide, shallow
r the sauce.
Chop fish fillets roughly, place in
Flake salmon with a fork and place
ix juice of lime, thai fish sauce, sweet chili sauce, and
br>Mix all ingredients for fish cakes together (except oil and lemon
food processor with the fish sauce, curry paste, lime juice
Make sure fish is patted very
he bread crumbs with the salmon, sauteed vegetables, jalapeno, cilantro, mayonnaise
nd salmon cubes in processor. Using on/off turns, chop fish to
eanwhile, place the halibut and salmon into a skillet or large
owl and mash.
Steam fish until cooked through, about 10
Place the salmon and wine in a medium
1. Blend Fish, coriander leaves, lime juice, spring
In large bowl mix together all fish ingredients with hands.
Cover sheet with plastic wrap.
Plunge hands back into mixture and form fat palm size patties.
Place on sheet.
Put in fridge for 20 min to 1hr.
Coating mix: In shallow bowl beat 2 eggs.
Dip fish in egg then in 1/2 cup Matzo meal.
coat well.
Melt butter and a bit of oil and fry till golden brown.
About 4-6 min each side.
Mix salmon, tuna, bread crumbs, yogurt, egg, ketchup, onion, and dill together in a bowl. Form mixture into 6 patties.
Spray a skillet with cooking spray and heat over medium-high heat. Cook fish cakes in hot skillet, turning once, until cooked through and lightly browned on each side, 5 to 10 minutes.
ntil ready to use.
Fish Cakes.
In a large bowl
Combine egg, lemon juice, onion, mustard, salt, pepper and parsely; toss with fish.
Add enough cornflake crumbs to bind together.
Shape fish into cakes.
Roll each cake in remaining cornflake crumbs to coat the OUTSIDE.
Melt butter with 1 tbsp oil in frypan.
Add fish cakes; cook until crisp and browned.
Transfer to heated platter, or keep in warm oven until ready to serve.
If desired, recipe can be doubled to feed more people.
Boil the potatoes until tender.
Mash well with 1 Tablespoon of the butter and mix in the salmon, parsley, chives and lemon zest.
Season to taste with salt and pepper.
Turn out onto a floured surface, divide into 8 portions and shape into cakes.
Fry in 2 Tablespoons butter mixed with oil until golden brown on each side. Drain on kitchen paper.
Serve as a starter on a bed of lettuce with soured cream and chive dressing or as a main course garnished with parsley and lemon wedges.
owl to cool.
Place salmon into a skillet and pour