Gold Seal Sockeye Salmon and Potato Cakes

3 cans (510g) Gold Seal Sockeye Salmon, skinless boneless
1 tbsp coriander seeds
1 egg
A little over 1/2 lb russet potatoes, boiled and mashed
3 tbsp all purpose flour
1/3 cup finely chopped onions
3 tbsp cilantro
2 tbsp garam masala
1/2 tsp ajwain seeds
salt to taste
  canola oil or a nice non stick pan for frying
  • Chef's Tips

    Salt must be enough to bring out the flavours of the spices. Do not just use a pinch, it takes more.

    Serve them with a nice Tartare sauce or any Chutney you might have in the kitchen. Try to use local fruit chutneys.


    • Lightly pound coriander seeds in a mortar or crush them slightly. Set aside.
    • Beat an egg in a small bowl.
    • Then combine all the ingredients except the oil in a large mixing bowl. Thoroughly mix and make round cakes about 2 inches in diameter and 1-inch thick and set aside to come to room temperature.
    • Heat the oil in a shallow frying pan on medium to high heat, put in the cakes and get to crisp on both sides They should have a nice brown colour to them.
  • YIELD:

    Serves: 6



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