Friday, 18 May 2012

Salmon and Sweet Potato Fish Cakes

I love sweet and savory things, that's why I prefer these sweet potato fish cakes over normal potato fish cakes.
There's a great Guardian article on cooking the perfect fish cake.  I actually quite like Felicy Cloake's how to cook the perfect xxx articles because it tells you what tweaks you could do with all these dishes.  But I don't really like how she calls them perfect.  I know she doesn't mean that her recipe is perfect, but I just don't like that word.  I don't know, when you add the word "perfect" to almost sucks the soul out of the food.  Perfect -- as if if you followed the recipe step by step following all the detailed demands, you'll end up with a flawless dish.  You have to make the dish your own.  You have to tweak it somehow, put in your heart and soul.  That's what I think it means when people say something looks/tastes homemade.  It's not...dull and mechanical. That's where the secret ingredient "love" comes in.  I understand for a lot of baking, it's a science, so obviously recipes need to be followed to the nearest gram. But with these things, just, put your personality into it.
Fish Cakes
150g fillet of salmon, skin removed
350g sweet potatoes, peeled and cubed
1 sprig spring onion, finely chopped,
1/2 lime (zest and juice)
fish sauce (to taste)
1/4 tsp sesame oil
1 small bunch coriander, chopped

For coating
1 egg, lightly beaten
2 tbsp flour
fresh breadcrumbs

1/2 cup yoghurt
1/2 scallion, ut
1/2 lime
1 tsp brown sugar

Steam/boil/roast the sweet potatoes for about 20 min until tender.  Steam the salmon separately for about 10 minutes until tender as well.  Mash the potatoes along with the salmon and all the other ingredients.  Form patties with your hands, coat them first in flour, then in the egg then in the breadcrumbs.  Refrigerate for at least half an hour.  Heat oil in a pan, and over medium heat shallow-fry the fish cakes for a couple of minutes on each side until browned.
For the sauce: fry the scallion in oil until fragrant.  Mix with all the other ingredients and serve on top of fish cakes.  

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