Shallow-Fried Salmon Cakes Recipe |
Ingredients: |
80 g salmon fillet 60 g shrimps Ingredients A: ½ egg white, lightly beaten ½ tablespoon Chinese rice wine ½ tablespoon oyster sauce 1 tablespoon corn flour ½ teaspoon salt 1 teaspoon sugar ½ teaspoon pepper Ingredients B: 30 g chopped water chestnut ½ tablespoon chopped coriander ½ tablespoon chopped ginger ½ sliced bacon, pan-fried and chopped Ingredients C: Corn flour 1 egg, lightly beaten Bread crumbs Cooking oil |
Method: Cut salmon fillet and shrimps into small pieces, blend in blender or food processor until finely chopped. Add A and continue to blend until smooth. Mix in B and stand for 10 minutes. Form salmon mixture into 60 g ball and flatten with your palm, dust with corn flour, dip in egg, then coat with bread crumbs. Pan-fry in a little oil in pan until golden brown. Serve with mayonnaise and pickled ginger. |
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