Salmon Korokke, are, simply, fishcakes. Korokke refers to panko coated potato cakes that are then deep fried; the word being a Japanese derivation of croquette. You can mix anything you like with the mash potato, be it vegetables, meat or seafood.
Here, as the title suggests, we’re using salmon for these korokkes. The ratio of salmon to potatoes here gives you a a fishcake with a very obvious fish “filling”. You can always play around with the ratio, to your liking.
Also, more often than not, the fishcakes are made up with raw salmon. I prefer to cook my salmon first, for two reasons: First, I love the deeper flavour that a cooked, crispy on the edges salmon gives to the final result. Second, as the fish is cooked, there is no need to deep fry the salmon, a quick, light, shallow fry will suffice, giving you a crispy on the outside, soft on the inside fishcake.
I love making these in little balls & serving them up as canapés or a very popular request when I cater, is for them to be served with shiitake ceviche, as pictured, a fabulous amuse-bouche. All that’s needed on the side is a little dipping sauce, be it tonkatsu, shop bought chilli sauce, mayonaisse or a simple homemade concoction as suggested below.
INGREDIENTS (makes 4 large fishcakes, serves 4 as a starter)
2 salmon fillets, about 150g each, skinless, boneless
500g pre peeled potatoes weight, about 4 medium
2 spring onions, chopped medium fine
half teaspoon salt
dash white (or black) pepper
2 eggs, beaten
flour to coat fishcakes, as needed
panko or ordinary breadcrumbs, as needed
oil for frying
1. Peel & chop potatoes up in cubes and boil in lightly salted water until soft.
2. Mash the potatoes & leave to cool.
3. While the potatoes are boiling, cook the salmon. If you are using a good non stick pan, you shouldn’t need any oil for this, as the salmon is oily enough. A couple of minutes each side ought to do, depending on the thickness. Leave to cool slightly.
4. In a large bowl, break the salmon up into flakes & add the mash.
5. Add the spring onions, salt & pepper and mix thoroughly.
6. Form into 4 fishcakes or little balls if you fancy.
7. Heat the oil up in a roomy frying pan on medium heat. Oil should come up to about 1 cm/half an inch.
8. Coat the fishcakes in this order: flour, egg, panko.
9. Fry the fishcakes in two’s or single, depending on the size of your pan. A minute or so on each side will do.
Serve on a bed of salad, with sauces mentioned.
Simple dipping sauce:
1 tbsp rice vinegar (or ordinary malt)
1 tbsp light soy sauce
juice of half a lime
2 tbsp sugar
pinch of salt
Mix it all together.
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