Ingredients:
- 200 gm salmon, skinned and boned
- 100 gm potato
- 65 gm pork mince
- 60 gm onion
- a knob butter
- 1 Tbsp whisked egg
- salt, to taste
- pepper, to taste
- vegetable oil
- Roughly chop salmon into chunks and process in a food processor until almost minced.
- Peel potato and cut into 2 to 2.5 cm sized cubes. Cook in boiling water, about 20 minutes until cooked, easily poked in with a sharp knife. Drain well and mash into paste. Let cool.
- Use a frying pan, heat oil on medium heat. Add a knob of butter. When the butter melts, add onion, and cook until translucent, yet still with crisp texture. Set aside and let cool.
- In a large bowl, mix the salmon, pork, onion, mashed potato and whisked egg thoroughly. Season with salt and pepper.
- Use wet hands to shape the mixture into 10 to 12 small balls, then press flat into mini burgers shape.
- Heat oil in a frying pan. Pan fry salmon cakes over medium heat until cooked, lightly brown on both sides. Serve hot with this sweet and sour cucumber, or any salad as desired.
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