About this recipe:A flavourful starter or main, this recipe uses lots of gorgeous Asian flavours! You can also easily substitute the ingredients and use leftovers, too - such as sweetcorn instead of onions, leftover salmon (barbecued, grilled or baked) instead of fresh or tinned - they still turn out great!
1 tablespoon vegetable oil
1 teaspoon sesame oil
2 cloves garlic, chopped
1 spring onion, chopped
1 tablespoon miso paste
250ml double cream
60ml fresh lime juice
160g dried breadcrumbs
1 small (200g) tin salmon, drained and flaked
5 tablespoons chopped onion
4 tablespoons chopped fresh coriander
1 tablespoon soy sauce
1 tablespoon water
2 tablespoons vegetable oil
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Method Prep:10min › Cook:20min › Ready in:30min
Heat the vegetable oil and sesame oil in a large frying pan over medium heat. Add the spring onion and garlic, and cook until tender. Stir in the miso paste and sake until blended. Bring to a simmer then stir in the cream and lime juice. Return to a simmer and cook until thickened, about 7 minutes. Remove from heat and set aside.
In a medium bowl, stir together the breadcrumbs, salmon, onion and coriander. In a small bowl, whisk together the egg, soy sauce and water using a fork. Stir about half of this into the salmon mixture, and if it seems dry, stir in a little more until the salmon mixture will stick together in patties.
Heat the oil in a large frying pan over medium-high heat. Form the salmon mixture into 5cm patties for starters, or 10cm patties for a main. Fry patties for about 4 minutes per side, or until golden brown. Serve with the sauce drizzled over, or separately for dipping.