Ingredients:
300gm Salmon Fillet - removed skin and cut into small chunks
2 med size potatoes - boil and mashed
11/2tbsp Japanese mayo
100gm breadcrumbs
1 egg - beaten
1 stalk fresh parsley- chopped
1tsp pink salt
Dash of pepper
Method
1. Place the potatoes in a pot of water, bring to the boil, cover and cook until tender, about 15mins. Drain and leave to steam-dry, then mash.
2. Meanwhile, cut salmon fillet into small chunks.
3. In a big bowl, add mashed potatoes into the salmon. Add mayo, chopped fresh parsley, pink salt and pepper. Mix all to combined. Shape into round patties fish cakes.
4. Put the beaten egg and breadcrumbs in 2 shallow dishes. Dip the cakes into the egg, and finally coat in breadcrumbs.
5. Place coated salmon cakes onto a greased grill pan, spray oil on the salmon cakes. Air-fry the salmon cakes with a 160deg temp for 15mins and increased to temp 180degs until deep golden colour. Remove immediately.
6. Place the cooked salmon potatoes cakes on a serving plate and serve with dancing chef suki sauce. Enjoy 😊
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