As we know that I am always having a fondness for fish. I am a fish connoisseur of fish too. That is of every type and varity of fish that is edible at least. 😀 This time around I made salmon cakes but only with a twist. It is because it is another African fusion dish.
First you would need to add to the skillet 1/4 cup of either of peanut, corn, canola, sunflower or safflower oil. Turn it on to medium high heat then add to mortar and pestle 1 pinch of uziza seeds or black pepper corns as a substitute and grind them in a mortar and pestle until it is a coarse powder then set it aside.
I took out a mixing bowl and added 1 can of salmon. This is a canned salmon only recipe this time. Do not drain the fish. just dump it all in the bowl. Add 1 bullion cube, 1 chopped onion or shallot, 1 egg 3 dashes of maggi or knorr aroma, 1 pinch each of paprika, African yellow chili powder or red chili powder, thyme, baking powder, 3 handfuls each of corn meal and all purpose flour, it has to be a half and half ratio. I mixed it and it appeared dry and crumbly and I added 1 oz of water a little at a time until I was able to make a dough.
From this dough you have to make some patties and place them in the skillet in batches of 3 or 4 at a time and cook until they are golden brown and they are well cooked on the inside. Repeat until there is no more dough left.
* Uziza seeds and African yellow chili powder is bought at African food stores. In some areas there are no African food stores that is why I suggessted black pepper corns in place of uziza seeds and red chili powder in place of African yellow chili powder.
