Baked Salmon Patties with Sour Cream Sauce

I had a heavy breakfast with my firstborn yesterday so I made salmon patties for lunch coz I wanted to have something light. They're quite easy to make and tasted so delicious. I simply love salmon with sour cream. I think sour cream compliments salmon perfectly. Below are the ingredients. Hope you'll love it!

Ingredients;

300 gm salmon fillet - poached.
4 cups of breadcrumbs - I substitute with nestum cereal instead coz I have ran out of breadcrumbs
3 eggs
some chopped parsley & spring onions
sea salt to taste
some black pepper/white pepper
3 tbspn some melted butter
4 large potatoes- peel of the skin, boil & mash them.

Sour cream sauce:

200 mls sour cream
2 cloves of garlic - Chopped
sea salt to taste & white pepper
some chopped spring onion
1 tspn of olive oil

Methods;

1) Preheat oven at 180 degrees Celsius.

2) In a large bowl, add in the mashed potatoes, salmon, 1 egg, chopped parsley & spring onions, 1 cup of breadcrumbs, season with sea salt & pepper & mix well. If the texture is too soft, add in more breadcrumbs. Form mixture into patties.

3) In a smaller bowl beat 2 eggs & set aside.  Next, pour the rest of the breadcrumbs in a medium sized bowl. Dip the patties into the beaten eggs & coat with breadcrumbs & place it on a baking tray which was already brushed with melted butter. Arrange the patties on the baking tray & lastly brush some melted butter over the patties gently.

4) Bake for about 15 minutes till the patties turned golden brown. Set aside.


For sour cream sauce:

- Heat a small pan with olive oil, sautee the chopped garlic for a while then pour in the sour cream. Season with a lil seasalt & pepper. Turn off the heat after a few minute them lastly throw in the spring onions.

Prepare the dish as shown in the picture below. Don't forget to add side salad for a wholesome meal. Happy trying!

Asam Pedas Ikan Duri. ( Sour & Spicy Catfish)

Asam Pedas Ikan Duri. ( Sour & Spicy Catfish )

Ingredients;

-  1 medium sized catfish ( cut, clean & wash)
-  1 small bowl of dried chillies ( cut & soak in water for 1/2 hr & drain)
-  2 stalks of lemongrass ( hit a lil using a pounder)
-  3 large red onions
-  4 cloves of garlic
-  11/2 inch ginger
-  1 1/2 inch tumeric
-  1 tbspn course black pepper
-  abt 1 tbspn belacan  (shrimp paste)
-  a bowl of concentrated tamarind juice
-  2 ltrs water
-  a cup of laksa leaves (daun kesum)
-  seasalt & sugar to taste
-  2 large tomatoes - quartered.
-  1/2 cup pure olive oil

Methods;

1) In a food processor,  blend the dried chillies for a few minutes. Next, add the onions, garlic, ginger, tumeric & black pepper and blend for abt 2-3 minutes till it turn into a smooth paste.

2) Heat a cooking pot with olive oil for a minute then add the lemongrass. Next add the chilli paste and fry till fragrant for a few minutes. Add the tamarind juice and water and boil for 10-15 minutes. Then add seasalt & a lil sugar to taste.  You can add more water if the gravy is too thick. Lastly add the slices of fish slowly and cook for a few more minutes.

3) Turn off the heat and slowly throw in the tomatoes & laksa leaves and cover the pot. You can have it with rice or with bread.

P.S. You can substitute other kinds of fish for this dish. I also love using stingray or tenggiri.