Salmon Cakes

Ooohh.. Salmon Cakes!! never thought I would like fish, but I was wrong! The best and the easiest recipe ever. Best part, it can be made from leftover Salmon. It can be customized to any pallet. I modified the original version a bit and added my Indian twist. Also, you can reduce the amount of butter... this way we get to eat more with our feeling guilty. So, Here we go!

Ingredients:
Cooked Salmon - 250 gms

Boiled potato - 1

Red Onion - 1 Medium

Coriander leaves - just a few springs

Dijon Mustard - 1.5 tsp

Bread crumbs - 1 to 1/2 cup 

Eggs - 2

Garlic - 1 clove (optional)

Olive oil 

Salt - to taste

Pepper - to taste

Mayonnaise - 1.5 tbsp

Butter - 2 tbsp 

Cumin powder - 1/4 tsp (Indian twist - optional)

Procedure:

1. Heat 2 tsp oil in a pan and add onions. Fry till they turn transparent. 
2. Take the cooked salmon and separate it in to small chunks using a fork. 
3. In a blender, add chunks of boiled potatoes, onions (from step 1), coriander leaves, Dijon Mustard, Eggs, Garlic, Mayonnaise, butter and blend it in to a coarse mixture. 
4. Add Salmon (from Step 2) to above and mix. Add Salt and pepper to this mixture and adjust the seasoning to your taste at this point. 
5. Take about a handful of the mixture and make them in to small patties of your desired shape.  
6. In a non-stick pan, drizzle some olive oil and shallow fry the patties on both sides till they turn golden brown on both sides. 

Enjoy while they are hot with some dill sauce on the side!!!!

Note: Original recipe calls for Parsley instead of Coriander leaves.