makes
16
prep
45 minutes
cook
25 minutes
difficulty
Easy
makes
16
serves
preparation
45
minutes
cooking
25
minutes
difficulty
Easy
level
Stream free On Demand
The Cook Up with Adam Liaw
series • cooking
PG
series • cooking
PG
Ingredients
- 800 g potatoes, cooked and mashed
- 600 g cooked salmon fillets, flaked
- 1 cup flat-leaf parsley leaves, finely chopped
- ⅔ cup sour cream
- 3 eggs, divided
- 2 tsp smoked paprika
- 1 tsp liquid smoke
- Smoked salt and black pepper
- 2-3 cups gluten-free breadcrumbs, divided
- Olive oil, for shallow-frying
For the mayo ingredients
- 3 egg yolks
- ¼ cup (60 ml) olive oil
- 2 chipotles in adobo sauce, finely chopped
- 1 tbsp apple cider vinegar
- 1 tsp lemon juice
- A pinch smoked salt
Instructions
- Combine the mashed potatoes, salmon, parsley, sour cream, 1 egg, paprika, liquid smoke, a pinch of smoked salt, pepper and ½ cup breadcrumbs in a large mixing bowl. Mix well to combine.
- Whisk the remaining eggs in a second medium bowl. Place the remaining breadcrumbs into a third medium bowl.
- Use damp hands to shape ¼ cup of the mixture into a small patty shape. Repeat until all the cakes are shaped, then dip each cake into the beaten egg, followed by the breadcrumbs. Repeat until all the fish cakes are crumbed. Place on a plate, ready to fry.
- Heat enough oil to shallow-fry in a large frying pan. Add a single layer of fish cakes to the pan and cook for 3-4 minutes per side, or until golden-brown and cooked through. Transfer to a paper-towel lined plate. Cook in batches if needed.
- Meanwhile, to make the chipotle mayo, place the egg yolks into a tall jug and blitz with a stick mixer. With the mixer running, gradually stream the olive oil into the eggs, followed by chipotle, vinegar, lemon juice and a pinch of smoked salt until thickened.
- Serve the smoky fish cakes with the chipotle mayonnaise.
Photography by Jiwon Kim.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
The Cook Up with Adam Liaw
