Fish and Seafood Recipes - Oriental Salmon Patties

Ingredients                        

• 225 g/8 oz/1 small can pineapple rings

• 200 g/7 oz/1 small can pink salmon, drained

• 100 g/4 oz/1 cup cooked long-grain rice

• 2.5 cm/1 in piece cucumber, grated

• 1/2 small red (bell) pepper, finely chopped

• 10 ml/2 tsp mayonnaise

• Salt and freshly ground black pepper

• A pinch of cayenne

• 1 egg, beaten

• 50 g/2 oz/1/2 cup dried breadcrumbs Fish stock

• 30 ml/2 tbsp tomato puree (paste)

• 15 ml/1 tbsp light brown sugar

• 10 ml/2 tsp malt vinegar

• 15 ml/1 tbsp corn flour (cornstarch)

• 15 ml/1 tbsp water

• Oil for shallow-frying

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Method:

1. Drain the pineapple, reserving the juice, and chop finely. Flake the fish, discarding the skin and any bones.

2. Mix with the rice, pineapple, cucumber, red pepper and mayonnaise. Season with salt and pepper to taste and the cayenne.

3. Add the egg to bind and shape into round cakes. Coat in the breadcrumbs.

4. Make the pineapple juice up to 300 ml/1 1/4 cups with fish stock. Place in a pan with the tomato puree, sugar and vinegar.

5. Blend the corn flour with the water and stir in. Bring to the boil and simmer for 1 minute, stirring.

6. Shallow-fry the patties in the hot oil for 4-5 minutes, turning once, until golden brown on both sides and cooked through.

7. Drain on kitchen paper and serve hot with the sauce.