- 1 large fillet of salmon (1lb and 10 oz), cut into large chunks.
- 4 small potaoes;
- 3 stems of coriander (half cup); chopped finely
- 2 cloves garlic; minced
- 2 inches ginger; grated
- 1 chilli; minced
- 2 tblspn sesame seeds
- Juice of 1 lime; salt
- 1 table spoon oil; plus oil for greasing.
- oil spray can
- 1 egg
Boil the the peeled potates until cooked
Steam (or microwave) the salmon.
Mash both of them in a large basin, add juice of 1 lime and salt.
Mix the chopped coriander, ginger, garlic and chilli.
Heat the oil in a small frying pan, add the sesame seed, fry for a few minutes, add the coriander/ginger mix; fry for a further few minutes and add to the fish mixture.
Mix, add some breadcrumbs if too wet and make 8 large fish cakes.
Beat the egg, coat the fish cakes with egg and then bread crumbs and placed on a greased baking sheet.
Spray some oil on the fish cakes and bake at 200C or 390 F (hot oven) for 25 minutes.