Salmon cakes with creamy miso and sake sauce

    Salmon cakes with creamy miso and sake sauce


    27 people made this

    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!

    Serves: 6 

    • 1 tablespoon vegetable oil
    • 1 teaspoon sesame oil
    • 2 cloves garlic, chopped
    • 1 spring onion, chopped
    • 1 tablespoon miso paste
    • 250ml double cream
    • 60ml sake
    • 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 egg
    • 1 tablespoon soy sauce
    • 1 tablespoon water
    • 2 tablespoons vegetable oil

    Prep:10min  ›  Cook:20min  ›  Ready in:30min 

    1. 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.
    2. 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.
    3. 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.

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