Salmon Cakes Recipe

The traditional salmon cakes gets a unique Indian twist with this salmon cakes recipe. A delicate and mouth watering starter dish which is a healthier variation of aloo tikis. A intricate mixture of salmon and rich Indian spices gives this classic Mediterranean dish an Indian touch.

This recipe can also be prepared with tuna and mackeral, giving it a unique and different taste. For a more nutritious variation, you can add blanched spinach and finely chopped vegetables like carrots, beans, peas and corn.

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Salmon Cakes

A unique Indian twist on traditional salmon cakes

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Prep Time

15 minutes

Cook Time

30 minutes

Servings

MetricUS Imperial

Ingredients

• 200 g of canned salmon
• 1 egg
• 1 tbsp of coriander powder
• 1/2 tbsp of Turmeric Powder
• 1/2 tbsp of chili powder
• 3/4 tbsp of cumin powder
• 2 chopped chilis
• 1 tbsp of ginger-garlic paste
• 2 cloves of garlic
• 1 cup of sooji
• 2 tbsp of corn flour
• salt to taste

Prep Time 15 minutes Cook Time 30 minutes Servings MetricUS Imperial Ingredients 200 g of canned salmon 1 egg 1 tbsp of coriander powder 1/2 tbsp of Turmeric Powder 1/2 tbsp of chili powder 3/4 tbsp of cumin powder 2 chopped chilis 1 tbsp of ginger-garlic paste 2 cloves of garlic 1 cup of sooji 2 tbsp of corn flour salt to taste

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Instructions

1. Put chili powder, cumin powder, turmeric powder, coriander powder, ginger-garlic paste, chopped chilis, beaten egg, corn flour and salt in a bowl and mix until it forms a paste
2. Add salmon to this spice mixture and mix well
3. Take a handful of this mixture and shape it into cakes or small patties
4. Heat oil in pan and add the garlic cloves
5. Remove the garlic cloves after the oil becomes fragrant
6. Coat the salmon cakes with sooji and shallow fry it in the oil
7. Remove the cakes from the pan and serve hot with pudina chutney

Recipe Notes

For an extra twist, add finely chopped onions or carrots to give it added flavour.
Substitute corn flour for sooji if not available.
Substitute tuna for salmon if not available.