Nearly a year ago now, I wrote about another salmon supper. It was supposed to be a series. The next one in said series has a story about denim and irons. The last one was full of overly poignant memories.
This is just supper. Combining my love of all things pancake with a taste for faintly oriental dressing (anything that reminds me of gyoza dipping sauce, really) these fishcakes are cool and tangy and so simple.
Bright orange from the sweet potato, coated in sesame seeds. Salmon from a tin, or leftovers hiding in the fridge. A few minutes of mashing, squashing and patting into shape. The satisfying sizzle of oil. A salad with avocado and mustard.
Make with them what you will: add chopped fennel or chili, coat with fine breadcrumbs or oats or even shredded coconut. Swap in canned tuna or real potato, use paprika and sweet barbecue sauce instead of soy. Have an easy flavourful supper of your own.
Sweet spicy salty salmon fishcakes
makes just about a light supper for 2
1 large sweet potato
1 tin salmon (100g, drained)
1 shallot, chopped fine
1 spring onion, also chopped fine
1 tbsp soy sauce
1-2 tsp rice vinegar
1/2 – 1 tsp fish sauce
a dash of chili
indefinite smount of sesame seeds
Stab the sweet potato all over with a fork and microwave on medium-high for 3-5 minutes. Turn it over once so it steams evenly.
Mix the egg, salmon, chopped onions in a large bowl. Mash the sweet potato (keep the skin on if you like) into the mixture. Add the seasonings and taste. Add more if necessary – they should taste sharp and tangy.
Heat a large frying pan on medium heat with just a drizzle of oil. Coconut oil is nice, olive will do. Tip sesame seeds into a shallow dish. Make six balls of mix (they will be quite soft and sticky) and press them into the seeds on each side. When the oil is hot enough to sizzle a drop of water, cook the fishcakes a few minutes both sides until the seeds are golden-brown and the middles nice and warm.
Serve with a crisp green salad and some edamame.