My Fish Cakes

The fish cake is a dish that almost every cuisine will take claim for as its own from the European countries, throughout Southeast Asia, and to America. Each cuisine has distinctive ingredients to make its fishcake in a very unique way. What I have learned from trying the different tastes of the fishcakes is that I could mix and match the ingredients from each cuisine to prepare the special fish cake presented here. I am very proud to introduce my fish cake recipe that has a taste representative of the world and as always is quick and easy to prepare.
Ingredients:
1 can 15.5 oz salmon, drained and flaked
1/4 cup cornstarch or potato starch
1/2 cup nonfat yogurt
1/2 cup paneer (Indian cheese) can substitute dry curd cottage cheese
1/4 cup red onions, chopped
1 clove garlic, chopped
1/4 tsp coriander powder
1/4 tsp cumin
1 tsp fennel seeds
2 scallions, green part only
2 tbs chopped red bell pepper
1 tsp salt
1/4 tsp black pepper
1/2 cup Panko breadcrumbs
Oil and butter for pan-frying

Directions:
Combine all the ingredients together accept  panko and mix well. Shape the mixture into 6 or 7 4" x 4" round patties; Cover patties with panko bread crumbs. Chill in the refrigerator for 1 hour.

In a nonstick sauté pan, add oil, butter and heat over medium heat. Carefully drop the patties into the pan and fry each one 3 to 4 minutes on each side. Remove fried fish patties and place onto a paper towel to absorb the oil. Serve with sweet and sour dipping sauce or some store-bought mango, apple chutney.