Recipe

Salmon cakes with chilli salt chips

Crunch your way through this spicy take on the classic fish and chips. These garlic-infused salmon cakes go perfectly with chilli chips; just squeeze some fresh lime over the top for a final zesty touch.

  • 10 mins preparation
  • 35 mins cooking
  • Serves 4
  • Print
    Print

Ingredients

Salmon cakes with chilli salt chips
  • 500 gram desiree potatoes
  • 700 gram salmon fillets
  • 1 clove garlic, peeled
  • 2 tablespoon coarsely chopped fresh coriander leaves
  • 3 green onions (green shallots), sliced finely
  • 1 egg, beaten lightly
  • 2 centimetre piece (10g) fresh ginger, grated finely
  • 1 teaspoon finely grated lime rind
  • salt
  • 2 cup (140g) coarse fresh breadcrumbs
  • 3/4 cup (110g) plain flour
  • 1 egg, beaten lightly, extra
  • 2 tablespoon milk
  • olive oil for shallow-frying
Chilli salt chips
  • 1 kilogram russet burbank potatoes
  • peanut oil, for deep-frying
  • 2 teaspoon chilli flakes
  • 1 tablespoon sea salt flakes

Method

Salmon cakes with chilli salt chips
  • 1
    Boil or steam potatoes until tender, drain; mash in a medium bowl until smooth.
  • 2
    Bring 2 cups (500ml) of water to the boil in a medium frying pan. Add the salmon, simmer, uncovered, until salmon is partially cooked through. Drain; cool. Flake salmon.
  • 3
    Meanwhile, to make chilli salt ships, peel potatoes and cut lengthways into 1cm slices; cut each slice lengthways into 1cm-wide pieces. Rinse under cold water and pat dry with a tea towel. Chips must be thoroughly dry before frying. Heat oil in a deep-fryer, wok or large saucepan. Cook chips, in batches, for about 4 minutes or until tender but not brown. Drain on paper; stand for 10 minutes. With a pestle and mortar, pound shallots and chilli flakes until coarsely crushed, stir in sea salt
  • 4
    Combine mashed potato, salmon, garlic, coriander, onion, egg, ginger, rind salt and 1/2 cup (35g) of the breadcrumbs in a large bowl. Shape mixture into 12 patties.
  • 5
    Flour patties, dip into combined extra egg and milk, then press on breadcrumbs.
  • 6
    Heat oil in large non-stick pan. Shallow-fry the patties, in batches, until browned on both sides and just cooked through. Drain on absorbent paper; cover with foil, keep warm.
  • 7
    Reheat peanut oil; cook chips, in batches, until crisp and golden. Drain on absorbent paper. Sprinkle with chilli salt mixture.
  • 8
    Serve salmon cakes with chilli salt chips, lime wedges and extra coriander.

Notes

Not suitable to freeze. Not suitable to microwave.

More From Women's Weekly Food