Japanese salmon pancakes

Name: Japanese salmon pancakes
Cook time: 45 min
Total time: 45 min
Yield: 6
Ingredients: 4 TABLESPOONS Tomato ketchup; 2 TABLESPOONS Plum jam; 2 TEASPOONS Curry Powder; 2 TABLESPOONS Soy sauce; 2 TABLESPOONS Worcestershire sauce; 250 g Flour; 1 TEASPOON Salt; 2 TEASPOONS Baking Powder; 2 Eggs (size M); 250 g Pointed cabbage; 1 (approx. 100 g) Carrot; 1 collar Spring onions; 300 g Salmon fillet; 100 g Mayonnaise; 200 ml oil for baking

AUTHOR
Kristopher Marks

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 6

4 TABLESPOONS Tomato ketchup
2 TABLESPOONS Plum jam
2 TEASPOONS Curry Powder
2 TABLESPOONS Soy sauce
2 TABLESPOONS Worcestershire sauce
250 g Flour
1 TEASPOON Salt
2 TEASPOONS Baking Powder
2 Eggs (size M)
250 g Pointed cabbage
1 (approx. 100 g) Carrot
1 collar Spring onions
300 g Salmon fillet
100 g Mayonnaise
200 ml oil for baking

Directions

1
For the sauce, mix ketchup, plum puree, curry, soy sauce and Worcestershire sauce. Mix flour, salt and baking powder in a bowl. Add eggs. Add 200 ml of water while stirring and mix everything together to a smooth, thick-footed dough
2
Clean and wash the pointed cabbage and cut into fine strips. Clean, peel, wash and finely grate the carrot. Clean and wash spring onions and cut into fine rings. Set aside about 1/3 of the onion rings for garnishing. Wash the fish, dab dry and cut into small pieces. Stir all prepared ingredients into the batter
3
Heat the oil in a pan. With a tablespoon, add 3 pastry blobs. Bake on medium heat until golden on each side. Remove from the pan and keep warm. Process the rest of the dough in the same way. Results in about 12 pancakes. Spread some sauce on half of the pancakes and place 1 pancake on each. Pour a dash of mayonnaise and plum sauce on each pancake. Serve sprinkled with spring onions. Add the rest of the sauce