Crispy Salmon Potato Cakes Recipe

About this recipe

A delightful pescatarian dinner option featuring crispy salmon and potato cakes, seasoned to perfection and pan-fried for a golden crust.

Ingredients

• 445G Asian Style Salmon Fillets
• 60G Terre Exotique Cheeselovers Pepper, 60G
• 300G Orgran Gluten Free All Purpose Rice Crumbs
• - Red Sweet Potato
• - Tata Salt
• - Ktc Vegetable Oil

Instructions

1. 1. Remove the bones and skin from the salmon, then mash it with a fork in a large bowl.
2. 2. Boil the sweet potatoes until tender, then mash them and add to the salmon.
3. 3. Add 1 1/2 tsp salt, 1/4 tsp pepper, and the beaten egg to the mixture. Mix thoroughly until well combined.
4. 4. Shape the mixture into small cutlet-shaped patties.
5. 5. Place the bread crumbs on a plate and roll each patty in the crumbs until fully coated.
6. 6. Heat oil in a frying pan over medium heat. Fry the patties for 3-4 minutes on each side, or until golden brown and crispy.
7. 7. Remove the patties from the pan and drain on absorbent paper. Serve warm.