Salmon Cakes with whipped raita

30 minutes

Makes3-4servings

Salmon Cakes with whipped raita Recipe
Club Noor

by Saba Wahid

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Ingredients

For the Salmon Cakes:

4 salmon fillets

2 spring onions

1 tbsp  minced ginger and garlic

1 mild  chilli minced

1 lime juiced

1 tsp cumin powder

½ tsp  coriander powder

½ tsp  crushed red chilli flakes

1 tsp sea salt

1 tbsp honey

2-3 tbsp Noor Oil

For the Whipped Raita:

1 cup  low fat yogurt

1 cup  of crème fraiche

1 tsp  cumin powder

1 fresh green chili diced finely

1 cucumber finely diced (seeds removed)

2 tbsp fresh mint

2 tbsp fresh coriander

½ tsp  chilli powder

1 tsp sea salt

Preparation

Introduction:

The idea behind this dish came from my relentless experimenting in the kitchen. I pride myself on creativity in the culinary space, so when I can take simple ingredients and form an original recipe out of them it makes me feel like I am doing something right. I often find myself pushing the envelope with what I can to my cooking curiosities and the end result is most often delicious!

A good diet filled with healthy proteins is always recommended by doctors and nutritionists the world over, and one of the best ways to obtain this is with fish. Salmon in particular is full of omega-3 and other nutritious qualities. Paring it with some flavorful ethnic ingredients such as garlic, ginger, cumin, coriander, and chilies, this was a match that was meant to be.

Steps Involved:

For the whipped raita:

In a large mixing bowl add the crème fraiche and using a hand blender with the whisk attachment, whip until a light and airy texture is formed. It will look similar to whipped cream. Now, fold in the yogurt slowly as well as the remaining ingredients. Mix until all the ingredients are blended through. Set aside and keep refrigerated until ready to use.

For the salmon cake:

First take the salmon fillets and dice into large cubes or chunks. Transfer them into the food processor and pulse lightly for a few seconds. Be careful not to turn the salmon into a paste, you want the mixture to be slightly chunky. It will hold together better. Now transfer into a large non-reactive metal or glass mixing bowl. Fold in the spring onions, minced chilli, ginger and garlic, lime juice, cumin powder, coriander powder, crushed red chilli flakes and salt.  Mix thoroughly (by hand if necessary), lastly add the honey to bind everything together.

Now using your hand make small round patties approximately 3” in diameter and set aside. Heat a large flat skillet to medium temperature, add half the Noor Oil to the pan, once the Noor Oil is brought to a high temperature add half the salmon cakes to the pan and cook for approximately 2-3 minutes on each side. Remove from the pan and place on absorbent paper towels.

Suggestion:

When ready to be served, top the salmon cakes with the whipped raita and enjoy!

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