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.
Estimated reading time: 2 minutes
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.
Now, shall we get our aprons on?
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- 2 salmon fillets about 150g each, skinless, boneless
- 500 g potatoes pre peeled weight, about 4 medium
- 2 spring onions chopped medium fine
- ½ tsp salt
- 1 dash white (or black) pepper
- 2 eggs beaten
- flour to coat fishcakes as needed
- panko or ordinary breadcrumbs as needed
- oil for frying
Simple dipping sauce
- 1 Tbsp rice vinegar or ordinary malt
- 1 Tbsp light soy sauce
- juice of ½ a lime
- 2 Tbsp sugar
- 1 pinch salt
- Peel & chop potatoes up in cubes and boil in lightly salted water until soft.
- Mash the potatoes & leave to cool.
- 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.
- In a large bowl, break the salmon up into flakes & add the mash.
- Add the spring onions, salt & pepper and mix thoroughly.
- Form into 4 fishcakes or little balls if you fancy.
- Heat the oil up in a roomy frying pan on medium heat. Oil should come up to about 1 cm/half an inch.
- Coat the fishcakes in this order: flour, egg, panko.
- 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.
- Mix the ingredients for the dipping sauce together.