准备

• 在一个大荷兰烤肉锅或类似重型锅,heat the coconut oil over medium-high heat until shimmering. Add the mustard seeds, allow to bubble and sputter, then add the curry leaves, if using, and onion. Cook until the leaves soften and the onion is translucent, 3 to 4 minutes. Add the garlic, curry powder, pepper flakes, ginger, 11/2 tsp. salt, and 1/2 tsp. black pepper. Cook, stirring, until fragrant, about 1 minute. Remove the curry leaves. Add the salmon. Stir to coat the salmon in the spice and onion mixture, and then cook until just warmed through, about 1 minute. Add the potatoes and mash into the mixture with a wooden spoon until well combined. Transfer the mixture to a large bowl, season to taste with more salt, and cool to room temperature.
• 将鸡蛋放在一个小碗中。将面包屑放入一个中等大小的碗中。用潮湿的手将混合物分成高尔夫球大小的圆圈（每个大约1盎司），以确保将所有裂缝平滑；油炸过程中可能会破裂或破裂的球爆裂。首先将鲑鱼 - 荷兰托球浸入鸡蛋中，然后卷入面包屑，确保表面覆盖得很好。轻轻摇动多余的碎屑。
• Position a rack in the center of the oven, and heat the oven to 200°F. Put a large rimmed baking sheet in the oven. Line a large plate with a double layer of paper towels.
• 在干净的荷兰烤箱或类似的重型锅中加热1/2英寸的低芥酸菜籽油，直到达到350°F。分批工作，炸烤饼，偶尔转动，直到金棕色总共约3分钟。沥干纸巾，然后转移到烤盘上以保持温暖，同时炸掉剩下的炸丸子。热热。