Ginger & Sesame Salmon Cakes

The ingredient for Jihiva this month is ginger; hosted by Rosie.
So it had to be something with ginger for our Sunday Lunch. Ginger & Sesame Salmon cake is a tasty fusion between East and West.
Ingredients
1 large fillet of salmon (1lb and 10 oz), cut into large chunks.
4 small potaoes;
3 stems of coriander (half cup); chopped finely
2 cloves garlic; minced
2 inches ginger; grated
1 chilli; minced
2 tblspn sesame seeds
Juice of 1 lime; salt
1 table spoon oil; plus oil for greasing.
oil spray can
breadcrumbs
1 egg

1. boil the the peeled potates until cooked
2. steam (or micorwave) the salmon.
3 mash both of them in a large basin, add juice of 1 lime and salt.
4. mix the chopped coriander, ginger, garlic and chilli.
5. Heat the oil in a small frying pan, add the sesame seed, fry for a few minutes, add the coriander/ginger mix; fry for a further few minutes and add to the fish mixture.
6 Mix; add some breadcrumbs if too wet and make 8 large fish cakes.
7 Beat the egg, coat the fish cakes with egg and then bread crumbs and placed on a greased baking sheet.
8. Spray some oil on the fish cakes and bake at 200C or 390 F (hot oven) for 25 minutes.
These fishcakes are large; one is enough per person; unless very very hungry. Makes enough for 8 or 4 very hungry people

I served the ginger & sesame salmon cake with a tomato/horseradish salsa, potato wedges (oven baked) and steamed brocholi. Very tasty and healthy.

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