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SALMON FISHCAKES

Simple to prepare and easy to cook, these fish cakes with a turmeric twist can be a perfect starter or are equally good as a main meal. Featuring a delicious and comforting spiced coconut cream, this dish has few ingredients but big flavour.
Left-over roasted potatoes can be very effective in this recipe.  Serves 4.

Main Ingredients:

  • 450gr potatoes, peeled and cut in half

  • 400gr salmon fillet

  • 1 large egg, beaten

  • 1-2 teaspoons (20-40) gr RASAKU spicy turmeric paste

  • 400ml coconut cream

  • Bunch of Greek or Italian basil (some extra for garnish)

  • Salt and black pepper to season

  • Juice of ½ to 1 lime juice

Cooking Directions

STEP 1

Boil the potatoes in salted boiling water till tender, drain well, return to pan on low heat for 2-3 minutes to evaporate excess liquid and then mash them, seasoning with black pepper.  

 

STEP 2

  • Mix 1 teaspoon of RASAKU spicy turmeric paste with 50ml coconut cream and bring to the boil in a pan, season with salt.

  • Cook the salmon fillet skin face down in the coconut cream for around 5-6 minutes till you can remove the skin easily. Set the fish aside on a plate and retain the coconut cream for use as sauce.
     

STEP 3

Break the fish into chunks, mix well with the potatoes and season to taste with salt and black pepper. Add chopped basil and mix well. Divide and form into 8 patties: if the mixture is too soft, cool it in your refrigerator for 30 mins and then form the patties.

STEP 4

  • Heat 3-4 tablespoons sunflower oil till hot in a large frying pan then cook the fish patties thoroughly -  around 5-7 minutes each side

  • Place half the coconut cream (from simmering the fish) in a blender, adding a small bunch of basil to create a lovely greenish mix.

  • Return the coconut. cream to the pan, gently reheat, season with salt and black pepper to taste.

  • You may add 1 extra teaspoon of paste for more spice plus 50ml water or coconut cream. Add the lime juice and taste test, one last time.

  • Serve by stacking the patties, pour in the coconut cream and garnish with basil. 

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