Korean inspired salmon potato cakes with a kimchi mayo
My name is Polly and I am a twice published cookbook author and recipe developer. I’m extremely passionate about eating, having fun and cooking delicious food.
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Cooking tools:
- Oven
- Stove
- Baking sheet
- Pot
- Colander
- Skillet
- Mixing bowl
- Whisk
- Potato masher
- Fork
- Chef's knife
- Cutting board
- Peeler
- Plate
- Spatula
Ingredients
- 350g fresh salmon
- 2 medium/large potatoes – Peeled
- 2 large spring onions – thinly sliced
- 1 tbsp grated fresh ginger
- 3 garlic cloves – roughly chopped
- 1 tsp gochujang paste
- 2 tbsp lemon juice
- ¼ cup chives or coriander stalks – finely sliced
- 1 cup bread/panko crumbs + 1 tbsp sesame seeds
- Corn flour
- 2 eggs – whisked
- ¾ cup mayo – Kewpie
- ½ cup kimchi – finely diced
- 1 tbsp lemon juice
- Handful of thinly sliced spring onions.
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