Pink Salmon Fish Cakes With Fruit Chow

Who doesn't Love Fish Cakes ? With Chef Jason's Easy recipe using Salmon and sweet potato, who knows what excuse you would be using to make these over and over especially with the Fruit Salsa.

All Spices used in this dish are Available at all supermarkets locally and selected West Indian Marts in USA, UK, Canada or contact them via their Chief Brand Facebook Page to speak with a Sales Rep,

Chef Jason.

Click Here to Watch Tutorial Video

Pink Salmon Cakes with Sweet & Savoury Fruit Cocktail Chow

Ingredients Needed

Yield: 13 -15 Pieces

·         10 Oz Sweet Potato, boiled and mashed

·         1 - (418 g) Can  Alaska Pink Salmon, water drained

·         ½  Tsp of Chief Brand Salt

·         ¾ Tsp Chief Brand Black Pepper

·         ½ Tsp Chief Brand Fish Seasoning

·         ¼ Tsp Chief Brand Thyme Flakes

·         ¼ Tsp Chief Brand Garlic Powder

·         1 Tbsp Each of minced chives, onions & parsley

·         1 Cup Flour , 1/2 Cup Milk , ¾ Cup Bread Crumbs

·         2 Cups Vegetable Oil to Fry

·         ½ Cup  Fruit Cocktail ( Canned )

·         2 Tsp of Minced Chadon Beni

·         ½ Tsp of Chief Brand Salt

 Method

 In a mixing bowl, add the mashed sweet potato followed by the Salmon chunks.

Add the salt, black pepper, fish seasoning, thyme flakes, garlic powder, fresh minced chives, onions and parsley. Mix thoroughly to combine ensuring all seasonings are dispersed evenly.

Chill Mixture for ten minutes firm up. Meanwhile, assemble breading station, by placing the flour , milk and breadcrumbs into separate small dishes.

Heat the oil in a shallow high sided frying pan to 350 degrees Fahrenheit.

Remove tuna cake mixture from fridge and using your hands, shape 1 ½  ounce sized salmon cakes similar to that of a small hockey puck.

Dust cakes firstly into the flour, then into milk and finally into the breadcrumbs to coat evenly.

Place cakes into the hot oil and fry on 1 minute on each side. When cakes are light brown, remove and place on paper napkins to drain excess oil.  Let cool.

Take your  fruit cocktail and drain the excess water. Finely chop the fruits into minute pieces and place into a bowl. Add the salt and Chadon beni to make a sweet and savory fruit chow.

Place tuna cakes onto a serving dish and spoon a teaspoon of the Fruit Chow on each cake and serve.