Fish cake with canned salmon
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| Prep Time | 30 minutes |
| Servings |
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Ingredients
- Sock eye salmon - 4 cans
- Fresh coriander leaves(finely chopped) - 1 bunch
- Green chillies(finely chopped) - 4 nos
- Tomato(big) - 1 no
- Onions(finely chopped, big) - 2 nos
- Garam masala - 1/2 tbsp
- Ginger(garlic paste - 1 tbsp) -
- Pepper powder - 1 tbsp
- Red chilly powder - 1/4 tsp
- Eggs - 2 nos
- Bread crumbs(As reqd) -
- Peanut butter - 4 tbsp
- Tomato sauce - 2 tbsp
- Lemon - 1 no
- Plain yoghurt/curd - 1/2 cup
- Salt(As reqd) -
- Oil for frying -
Ingredients
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Instructions
- Open the salmon cans and mash it with a spoon in a nice bowl.
- :- Do not forget to drain away the water.
- Puree the tomato nicely with your hands.
- Mix together salmon, salt, red chilly powder, garam masala and pepper powder.
- Add the onions-tomato mixture.
- Keep the bowl covered in the fridge for half an hour.
- Take a small bowl and add peanut butter.
- To this, add the tomato sauce and whip it with a spoon, until blended.
- Squeeze half a lemon into this paste and chill.
- Beat eggs thoroughly and keep aside.
- Take out the salmon mixture from the fridge.
- Make small lime sized balls and flatten on palm.
- Dip it in egg batter and bread crumbs.
- Arrange them neatly on a tray.
- Heat oil in a heavy bottomed pan.
- Bring to a boil and maintain a low heat.
- Nicely fry the fish cakes, until golden brown.
- :- When you fry, use medium to low heat and do not keep turning. Turn occasionally only in order to get a good shape and color.
- Garnish with slivers of the left over half of the lime with chilled peanut sauce and fresh yoghurt.
- :- Serve.
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1 comment
very good recipe. looking forward to more recipes.