4
4
intermediate
25m
50m
Crispy golden-brown salmon-potato fritters are topped with a spicy wasabi mayonnaise while a cabbage salad with a yuzu ponzu vinaigrette adds a refreshing tang. Make this ahead and fry up the croquettes in a matter of minutes.
Ingredients
- 200 grams salmon fillet
- 200 grams potato
- 30 grams spring onion
- 30 grams shallot
- 0.5 tablespoons miso
- 1.25 teaspoons salt, divided
- 1 teaspoon black pepper
- 100 grams flour
- 2 eggs
- 200 grams panko breadcrumbs
- 0.5 cups oil
- 120 grams cabbage
- 2 teaspoons yuzu juice, divided
- 1 tablespoon olive oil
- 0.5 teaspoons sugar
- 0.5 teaspoons mirin
- 1 teaspoon wasabi paste
- 3 tablespoons mayonnaise
Nutrition
811
23 g
50 g
69 g
Instructions
Croquettes
- 1
Steam the salmon fillet for 6-8 minutes or until just cooked and flaky. Remove from the steamer, drain any collected water, and allow to cool.
- 2
Cut the potato into 1 cm cubes. Steam the potato until tender, about 15 minutes. Remove from the steamer and allow to cool slightly before handling.
- 3
Thinly slice the spring onion and mince the shallot.
- 4
In a bowl, mash the potato and flake the salmon. Combine them with sliced spring onion, minced shallot, miso, salt, and black pepper. Mix well using your hands.
- 5
Form the mixture into small patties.
- 6
Form the mixture into small patties. Dredge each patty in flour, dip in beaten eggs, then coat with panko breadcrumbs. Refrigerate until you're ready to cook the croquettes.
- 7
In a pan, heat oil over medium heat and fry the croquettes until golden brown and crispy on both sides, about 5 minutes. The croquette may be fragile, so allow one side to crisp before flipping and finishing the other side.
- 200 grams salmon fillet
- 200 grams potato
- 30 grams spring onion
- 30 grams shallot
- 0.5 tablespoons miso
- 1 teaspoon salt
- 1 teaspoon black pepper
- 100 grams flour
- 2 eggs
- 200 grams panko breadcrumbs
- 0.5 cups oil
Cabbage Salad
- 1
Shred the cabbage finely and place it in a bowl.
- 2
Create a dressing by mixing olive oil, yuzu juice, soy sauce, mirin, sugar, and salt in a bowl and stirring well until the sugar and salt have dissolved.
- 3
Toss the cabbage with the dressing just before serving.
- 120 grams cabbage
- 1 teaspoon yuzu juice
- 1 tablespoon olive oil
- 0.5 teaspoons sugar
- 0.5 teaspoons mirin
- 0.25 teaspoons salt
Wasabi Mayonnaise
- 1
In a small bowl, combine yuzu juice, wasabi paste, and mayonnaise. Stir until smooth. You can add more or less wasabi to get your desired heat level.
- 1 teaspoon yuzu juice
- 1 teaspoon wasabi paste
- 3 tablespoons mayonnaise
To Finish
- 1
On each plate, place a serving of cabbage salad, top with a croquette, and pipe over the wasabi mayonnaise.
- Cabbage Salad
- Croquette
- Wasabi Mayonnaise