Salmon Korokke from The Wagamama Cookbook

“The secret to a really good fishcake is to ensure the fish remains the key focus. That and a light hand in the forming. The idea is to keep the texture elegant and fluffy and allow the flavour of the fish to come through. Success is all in the detail.“

Makes 6 cakes

7 tablepoons vegetable oil

1 onion, peeled and finely chopped

1 small carrot, peeled and finely chopped

25g (1oz) frozen peas

200g (7oz) floury potatoes, peeled and quartered

300g (101⁄2oz) salmon fillet

25g (1oz) canned sweetcorn, drained

Salt and white pepper

3 eggs

4 heaped tablespoons plain flour

50g (2oz) panko breadcrumbs

2 tablespoons amai sauce (see page 24 of The Wagamama Cookbook)

2 tablespoons wagamama salad dressing (see page 30)

2 large handfuls of mixed salad leaves

50g (2oz) wakame (see page 16), soaked in warm water for 5 minutes, to garnish

Heat a wok over a medium heat for 1–2 minutes until hot and almost smoking and add 2 tablespoons of the oil. Add the onion, cover and cook over a very low heat for 5 minutes until translucent, stirring to make sure it doesn’t catch and colour. Add the carrot and cook for a further 5 minutes; add the peas for the last minute.

Put the potatoes in cold water, cover, bring to the boil and cook for 10 minutes. Add the salmon and cook for 7 minutes until it is cooked right through and the potatoes are tender. Lift out the salmon and flake. Drain the potatoes, return to the pan and mash.

Combine the salmon and potatoes in a bowl along with the onion mixture and the sweetcorn. Season thoroughly and add 2 of the eggs. Beat into the mixture and combine thoroughly. Divide into 6 equal portions and shape into fishcakes. Put the flour in one bowl, the remaining egg, beaten, in another and the breadcrumbs in a third. Dip the salmon cakes first in the flour, then in the egg and finally in the crumbs.

Heat a large frying pan, then add the remaining oil. Fry the fishcakes over a medium-low heat for 2–3 minutes on each side until golden. Drain on kitchen paper. Heat the amai sauce. Divide the salmon cakes between 2 plates and drizzle the sauce around the plates. Mix the dressing with the salad leaves and place small mounds on top of the salmon cakes. Garnish with wakame.