Salmon Cakes

Ingredients

Onion – ¾ cup, finely chopped

Green Chilly – 2, finely chopped

Ginger – 1½ tsp, finely chopped

Garlic – 1½ tsp, finely chopped

Garam Masala – ¼ tsp

Red Chilly Powder – ½ tsp

Fish Masala – ½ tsp

Egg – 1

Bread Crumbs – ½ cup

Mayonnaise – 1 tbsp

Dijon Mustard – 1 tsp

Lemon Juice – 1 tsp

Mint Leaves – 1 tbsp, finely chopped

Cilantro – handful, finely chopped

Salt – to taste

Oil – for shallow frying

Roasting Fish

Salmon Fillet – ½ lb

Black Pepper – 1 tsp, ground

Salt – to taste

Oil – 1 tsp

Preparation

Preheat oven to 350 degrees F. Keep salmon on a greased sheet pan. Brush oil and sprinkle salt and pepper. Roast for 30 minutes. Shred salmon. Drizzle lemon juice on fish. Add salt if needed. Mix well and keep aside.

Meantime, in a saute pan, add oil. Put onion, green chilly, ginger and garlic. Saute for a minute. Add red chilly powder, garam masala, fish masala and salt. Fry for 30 seconds. Add shredded salmon, mint leaves and cilantro. Mix well. Make fish patties and keep it aside.

In another bowl, whisk egg. Mix mayonnaise and dijon mustard and salt to it. Dip fish patties in egg batter, then roll over bread crumbs. In a frying pan, heat oil. Shallow fry salmon cakes till both sides turn brown. Serve hot.