Fresh Salmon Korroke


  • vegetable oil
  • 1 onion, peeled and finely chopped
  • 1 small carrot, peeled and finely chopped
  • 1 oz (25g) frozen peas
  • 7 oz (200g) floury potatoes, peeled and quatered
  • 10 1/2 oz (300g) fish fillet (salmon)
  • 1 oz (25g) sweet corn, drained
  • salt and white pepper
  • 3 eggs
  • 4 heaped spoons of flour
  • 2 oz (50g) Panko (asian breadcrumbs)


  1. Heat the wok over medium heat for 1-2 min until hot and almost smoking and add 2 tbsp oil. 
  2. Add onion, cover and cook over very low heat 5 min until translucent, stirring to make sure it doesn't catch and color. 
  3. Add the carrot and cook another 5 min; add the peas for the last minute.
  4. Put the potatoes in cold water, cover and bring to a boil and cook 10 min. 
  5. Add the fish  and cook 7 minutes until it is cooked  and the potatoes are tender. 
  6. Lift out the salmon and flake. 
  7. Drain the potatoes and mash them in the pan.
  8. Combine the salmon and potatoes  along with the onion mix and add the sweet corn. 
  9. Season with salt and pepper and add 2 of the eggs. Beat into mixture and combine thoroughly. 
  10. Divide into 6 equal portions and shape into croquettes.
  11. Put flour in one bowl, the remaining egg, beaten, in another and the panko in a third. 
  12. Dip fish cakes first in flour, then in egg and finally into the breadcrumbs.
  13. Deep fry  until rich gold in colour (approx 4 minutes).
  14. Drain briefly on kitchen absorbent paper.

Serve with a choice of sauces ranging from wasabi (with light soy), Tonkatsu, Tartare and Japanese mayonnaise