Ingredients 3 medium-sized potatoes, peeled
415g tinned red salmon
6 gherkins, finely chopped
2 stalks scallions, thinly sliced
1 cup breadcrumbs
salt and black pepper, to taste
steamed Japanese rice, to serve
salad, to serve
okonomiyaki sauce, to serve
roasted sesame seeds, to serve
Cook the potatoes in boiling water until soft.
Drain and transfer the potatoes to a bowl. Mash them with a fork.
Add in the salmon, chopped gherkins, chopped scallions, egg and breadcrumbs. Season with a pinch of salt and black pepper.
Use hands to mix them together until well combined.
Shape into 28 mini patties.
Heat 2 tablespoons of vegetable oil in a frying pan over medium-high heat. Cook the patties in batches for 4 minutes on one side until golden brown.
Carefully flip the patties with a spatula and cook for a further 4 minutes until golden brown.
Serve with steamed Japanese rice and salad, topped with okonomiyaki sauce and roasted sesame seeds.