Scrumptious Seafood: Tangy Sambal Pink Salmon Cakes
A delectable and sustainable dish, recipe courtesy of the David Suzuki Foundation via SeaChoice ambassador and B.C. fisherman, John Mauriks.
Tangy Sambal Salmon Cakes
Prep time 2 hours. Serves 4.
2 cups cooked pink salmon, flaked into small pieces and deboned
2 Tbs plain yoghurt
2 cloves of garlic finely chopped
2 Tbs finely chopped green onions
2 tsp fish sauce
1 tsp Sambal Badjak or Sambal Oelek (or another tangy chili sauce)
2 tsp curry powder
Pinch of salt
½ cup flour
2 eggs well beaten
1 cup panko bread crumbs
3 Tbs mayonnaise
1 tsp Sambal Badjak (or to taste)
Combine salmon, yoghurt, garlic, green onion, fish sauce, Sambal, curry powder, salt, and 2 tablespoons of beaten egg mixture. Mix well. Form into tight balls and refrigerate for 1-2 hours.
Roll balls in flour, then dip into remaining beaten egg, and roll in panko bread crumbs.
Deep fry until golden brown.
Serve with dip. Enjoy!
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