After last month’s daring cooks challenge, I am left with lots of leftover powders. It’s a shame to throw them all away after all the ‘hard work’, so I’ve been trying to incorporate them into my recent dishes. The onion/caper powder is particularly versatile as it is salty – I use it as a salt substitute in pastas, stews, casseroles…Here is a very simple dish seasoned with the onion/ caper powder. And I served it with some home-made sambal belacan!
Ingredients: 6 fish cakes
- 1 can (418g) skinless & boneless salmon
- 1 handful coriander – finely chopped
- 6 kaffir lime leaves – finely chopped
- 1 egg
- 1 tsp onion/ caper powder (optional)
- 1/4 cup panko breadcrumbs
- Freshly ground black pepper
- 1 egg – beaten
- about 1 cup Panko breadcrumbs
- Mix together salmon, coriander, kaffir lime leaves, egg, onion/caper powder and panko.
- Season with salt and pepper.
- Divide salmon mixture into 6 equal portions and shape them.
- To coat, place beaten egg and panko on 2 separate plates.
- One by one, dip the salmon cakes in beaten egg, shake off excess egg then coat the cakes with panko. Shake off excess panko.
- Heat up a bit of oil in a pan.
- Fry the salmon cakes until golden brown (about 2 mins each side).