Alright I am really back this time with a recipe! October was a hugely busy month – with my preggy news becoming official and my mum visiting, it was a whirlwind really. I have had an amazingly good pregnancy thus far … its been awesome! I have been trying a variety of food this season, and not so long ago I made some salmon cakes… Quite similar to tuna cutlets, and its a no fuss easy recipe.
Salmon: Fresh cooked fillet or a can should do
Onion: 1 medium diced fine
Cumin seeds: 1/4 tsp
1/4 cup of frozen veggies: I used corn, peas, carrots and beans
Potato: 1 large boiled and mashed
Garlic cloves: 2 minced fine or use 1/2 tsp of garlic paste
Ginger: 1/2 inch piece minced fine or use 1/2 tsp of ginger paste
Indian seasoning: a pinch of turmeric, 1/4 tsp of coriander and 1/4 tsp of chilli (you can use any other seasoning of your choice)
Fresh Coriander leaves : chopped
Salt & Pepper
Oil to fry
In a bowl, add the mashed potatoes and salmon fillet and mix together. In some heated oil, sauté the onions with the cumins seeds, ginger and garlic. Once the onions have softened, add the veggies. After a few minutes, add the seasoning and cook until the smell is aromatic. Remove from the heat and let it cool for a little bit before you add it to the bowl.
Once added to the bowl, add some salt and pepper and the fresh coriander and mix well to combine. You don’t want anything to be lumpy, so make sure the potatoes are well mashed and the salmon is not in chunks. Set the bowl aside, and beat the egg in another bowl, and put some breadcrumbs onto another plate.
Make some patties, dip it in the egg and coat it well with the crumbs. These patties can be quite delicate so be careful at this stage and while frying it. Once you have all the patties ready, fry it. I noticed that the salmon sucks a lot of the oil, so I poured a little as I went along, instead of deep frying it. You can alternatively stick it in the oven and bake until the outside is nice and golden brown.
Serve it with a salad and a squirt of honey mustard.