Japanese salmon pancakes

Name: Japanese salmon pancakes
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 250 g Flour; 7-10 Tbsp Salt; 2 TEASPOONS Baking Powder; 2 Eggs (Gr. M); 250 g Pointed cabbage; 1 large carrot; 1 collar Spring onions; 300 g Organic salmon fillet without skin; 200 ml oil for frying; 4 TABLESPOONS Tomato ketchup; 2 TEASPOONS Curry Powder; 4 TABLESPOONS Plum jam; 2 TABLESPOONS Soy sauce; 2 TABLESPOONS Worcester sauce; 6 TABLESPOONS Mayonnaise

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

250 g Flour
7-10 Tbsp Salt
2 TEASPOONS Baking Powder
2 Eggs (Gr. M)
250 g Pointed cabbage
1 large carrot
1 collar Spring onions
300 g Organic salmon fillet without skin
200 ml oil for frying
4 TABLESPOONS Tomato ketchup
2 TEASPOONS Curry Powder
4 TABLESPOONS Plum jam
2 TABLESPOONS Soy sauce
2 TABLESPOONS Worcester sauce
6 TABLESPOONS Mayonnaise

Directions

1
For the pancakes, mix flour, 1 teaspoon salt and baking powder in a bowl. Add the eggs. Gradually add 200 ml of water with the whisks of the mixer until the dough is lump-free.
2
Clean and wash the pointed cabbage. Cut cabbage into fine strips from the stalk. Peel, wash and grate the carrot. Clean and wash spring onions and cut them into thin rings. Rinse fish cold, dab dry and cut into very small cubes.
3
Fold the prepared ingredients, except for approx. 1⁄3 spring onions, into the dough.
4
Heat 200 ml of oil in a pan with a high rim. With a tablespoon, add 3 pastry blobs to each pan and flatten it a bit. Fry over medium heat for about 3 minutes on each side until golden brown. Keep ready pancakes warm in the oven (approx. 50 °C).
5
Fry about 9 more pancakes from the remaining dough and keep them warm.
6
For the sauce, mix ketchup, curry, plum puree, soy sauce and Worcester sauce. Serve with pancakes and mayonnaise. Sprinkle with the rest of the spring onions.