Monday, December 5, 2011

Salmon Croquettes and simple Thai cucumber salad

           I have to admit that this is my first time making Salmon Croquettes.  All of the recipes I have seen ,and been looking and searching, most of them have include melted butter and mayonnaise that help, for my understanding, keep the fish moist after frying.  But I don’t really want either butter or mayonnaise which I believe the fish cake would turn out too soggy inside.  So I skipped like a smart ars girl who knows it all!  But hey! The finishing product was surprisingly good especially having them with Thai cucumber salad with the crunchy of crushed peanut that it is usually served with Spicy Thai fish cake in Thai restaurants.  Hmmm… I think I might make Spicy Thai fish cake next time.  But instead of serving with Thai cucumber salad, I think I will serve it with mango salsa to spice it up even more.  What do you think? 

What you need: making 5 patties

1 cup cooked Red Salmon
1 egg
1 cup panko bread crumbs
2 tbs. red onion chopped
2 tbs. mashed garbanzo beans
2 tbs. chopped red bell peppers
¼ cups chopped parsley
2 tbs. lemon juice
Canola oil for frying

How to:

1.  Put all the ingredients, except canola oil, into a bowl and mix well.  Form the fish mixture in small patties and let the entire ingredient to communicate to each other and chill out in the refrigerator for 30 minutes.  
2.  Put about 4 tablespoon into the pan over medium high heat. When the oil starts to get a drizzle effect, carefully place the patties and fry until the patties turn to crispy golden brown.

For cucumber salad: 
2 medium pickling cucumber cut in half and slice
3 small shallots finely chopped
¼ cup rice vinegar or white vinegar
¼ cup water
¼ cup sugar
Pinch of salt
Chopped cilantro
¼ cup of crushed roasted peanuts  
- Combine rice or white vinegar with water and sugar and cook in low heat for a few minute or until sugar is dissolved then set aside to let it cool down a bit. 
- Combine cucumber, shallots, and cilantro into a bowl and pour vinegar mixture over and stir.  Sprinkle crushed roasted peanuts before serving.


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