Salmon Fish Cakes

This Salmon Fish Cake flavoured with ginger, and Chat Masala is super delicious. Very easy to make and ideal for a busy weeknight. You can serve them with a bowl of salad or as a burger if you have children, they will love it!

To prepare this Salmon Fish Cake, you will need boiled potatoes and breadcrumbs to bind the dough, so they won’t break when we fry them. I also add mustard and black pepper to make them tastier.

As I shallow fry them, I usually do not coat them with bread crumb or with flour. But if you want, you can coat them. If you love the hot spicy taste, add some chopped green chillies.

Instructions:

-Cut the salmon into small pieces and put them in a frying pan on a very low flame with the lid on.

-After 3 minutes, turn the pieces over and cook for another 3 minutes with the lid on.

-Put the cooked salmon in a large bowl and break the pieces with a fork and remove all the bones.

-Mash the boiled potato add it to the salmon. Add the rest of the ingredients and mix everything well.

-Shape the fishcake mix into 6-7 round balls and place them on a plate greased with oil.

-Heat a little oil in a non-stick frying pan and place the fishcakes.

-Fry them until golden brown and carefully flip over to fry on the other side.

-Serve them with yoghurt sauce (Raita) and a salad.

Salmon Fish Cakes

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Cuisine India

Servings 2

Calories 225 kcal

Ingredients

  

• 300g salmon
• 1 medium boiled potato
• 1 small egg
• 1/2 onion finely chopped
• 1/2 green bell pepper finely chopped
• 4-5 sprigs of freshly chopped coriander
• 2 teaspoons grated ginger or ginger paste
• 1 tablespoon mustard
• 1/2 teaspoon ground black pepper
• 1 teaspoon chat masala
• 2 tablespoons breadcrumbs
• Salt to taste
• Oil for frying

Instructions

 

• Cut the salmon into small pieces and put them in a frying pan on a very low flame with the lid on.
• After 3 minutes, turn the pieces over and cook for another 3 minutes with the lid on.
• Put the cooked salmon in a large bowl and break the pieces with a fork and remove all the bones.
• Mash the boiled potato add it to the salmon. Add the rest of the ingredients and mix everything well.
• Shape the fishcake mix into 6-7 round balls and place them on a plate greased with oil.
• Heat a little oil in a non-stick frying pan and place the fishcakes.
• Fry them until golden brown and carefully flip over to fry on the other side.
• Serve them with yoghurt sauce (Raita) and a salad.