Ingredients (For 7 – 8 patties)
1. Fish, boneless – Around 400 – 500 gm ( I used 2 salmon fillets)
Salt – To taste
Pepper powder – 1/4 tsp
2. Garlic – 1 tbsp, minced
Spring onion – 3 tbsp, finely chopped (You can use finely chopped onion instead)
Bread crumbs – 1/4 cup
Egg – 1
Mayonnaise – 2 tsp
Lemon juice – 1 tsp
Chilly powder – 1/4 tsp
Pepper powder – 1/4 tsp
Salt – 1 pinch or to taste
3. Oil – 2 tbsp, to fry the patties
Method
1) Cook salmon adding little salt and pepper powder. Flake fish with a fork. Combine it with all ingredients numbered 2. Mix well. If the mixture is too crumbly, add a little mayonnaise OR if it is very sticky, add some more bread crumbs. Grease your palms and shape into 7 – 8 patties. (You can coat the salmon cakes with bread crumbs before frying, if you want).
2) Heat 1 – 2 tbsp oil in a non-stick pan. Fry the patties until browned and done. (Flip a few times on both sides while frying, otherwise the outside will brown fast and center will remain uncooked. I am allergic to raw eggs so I make sure that the center is also cooked well.) Drain on to a paper towel. Serve with tartar sauce or ketchup.
For basic tartar sauce
Mayonnaise – 1/2 cup
Lemon juice – 2 tsp
Dill weed, fresh – 2 tsp, chopped or 2 pinches dried
Sweet pickle relish – 1 tsp
Salt – To taste
Coarsely ground pepper – 1 pinch
Combine all the ingredients together. Refrigerate for 30 mts. Serve with salmon cakes.
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