SALMON FISH CAKES
INGREDIENTS (MAKES 4)
1 salmon fillet, roughly chopped
1 fillet, Huon sweet chilli smoked salmon
4 shallots, diced
1 chilli, de-seeded and diced
1 lemongrass stick (white section), roughly chopped
1 ginger clove, roughly chopped
1 tbs Kecap Manis and extra as dipping sauce
5g palm sugar, roughly chopped
1 lime, squeezed
small bunch of coriander, roughly chopped
1/4 cup ginger infused canola oil
3 spring onions, sliced
In a stick blender add the shallots, chilli, lemongrass, ginger and blitz until it has broken down. Then add the salmon, Kecap Manis, palm sugar, lime, egg, coriander and flake in the sweet chilli salmon. Blitz until well combined.
Coat a cold fry pan with oil and turn the heat on high. Spoon the mixture and with your hands form a ball to the size of your palm and pat them flat. Place them in the pan and cook until caramelised.
Serve with some Kecap Manis on the side and spring onions sprinkled on top.