4 medium potatoes, peeled
1/3 of cup plain flour
Extra 1/2 cup plain flour
200g canned pink salmon
1/2 teaspoon stock
2 stalks chive, finely chopped
3cm ginger, finely grated
1 cup panko Japanese breadcrumbs Soy sauce, for serving
Peel the potatoes and steam them until soft. See notes below. Meanwhile, remove any bones from the salmon and mash thoroughly with a fork.
Mix the potato, stock and 1/3 cup flour until combined. Add the salmon, ginger and chives, and mix well.
Wet your hands and shape the mixture into eight large round shapes. The shapes will need to fit into your pie maker so try to keep them roughly to that size. The mixture will be quite gooey at this stage – it is not necessary to have the fishcakes perfectly shaped. Place on a plastic tray and refrigerate for several hours until firm.
Beat the eggs and place them in a wide bowl. Add the remaining 1/2 cup of flour to a second clean bowl, and the panko crumbs into a third clean bowl.
Remove the salmon patties from the fridge. Dust with flour, then dip each pattie in egg and finally into the panko breadcrumbs. Return to the tray.
Heat the pie maker until hot, and brush with oil. Add a fishcake (squeeze to fit into the hole if necessary), close the lid and cook for at least ten minutes – you want the crumbs on the bottom to be golden brown. Using a spoon, gently flip them over and cook for another 5 to 10 minutes or until golden.
Serve with soy sauce.