• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 People
  • Difficulty Normal

Recipe Ingredient

  • 225g salmon fillet
  • 225g potatoes
  • 2 tablespoons chopped fresh parsley
  • '1/2 tablespoon capers
  • drained and chopped'
  • 1 tablespoon lemon juice
  • 1/8 teaspoon freshly-grated nutmeg
  • 1 teaspoon cayenne pepper or chilli powder
  • Salt and pepper to taste
  • For coating:
  • '1 egg
  • beaten'


  1. Poach salmon in boiling water. Fish out, drain and mash with a fork. Cut the potatoes into 1.25cm thick slices and fry them in hot oil until slightly golden brown. Dish out and drain the oil. Mash the potato in a mortar or with a rolling pin. Add the mashed potatoes and the rest of the ingredients, seasoning to taste.
  2. Form the mixture into little sausage-like rolls of about 3cm diameter.
  3. Dip into beaten egg and roll in breadcrumbs. Deep fry in hot oil over a medium flame until golden brown. Serve with homemade mint sauce.
  4. For more food and wine stories and recipes, pick up the latest issue of Flavours (Nov - Dec 2004), Malaysia's premier food magazine, available at major bookstores and newsstands or email cir.ccu@thestar.com.my for subscription details.

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