Salmon Kebab 1 (Fish Cake)
Salmon Kabab 1
Salmon kebabs are delicately flavoured, with a hint of giger and garlic. They are quite easy to make.
Makes approximately 12-14
Ingredients
Kebab Ingredients:
300 gm. or 8 oz. boneless salmon fillets, cooked (or use tinned). You can use other fish too, if salmon is not available.
1 tbsp. oil
1 medium or 150 gm. onions, peeled
2-3 green chillies
5-6 garlic cloves, peeled and roughly chopped
1 inch piece of root ginger, chopped
1 x 400 gm. or 16 oz tin of chickpeas in brine, drained. You can use freshly boiled chickpeas too.
1 handful of coriander leaves
1 large egg
Salt and pepper to taste
1 tbsp. olive oil
For Coating:
5-6 tbsp. whole-wheat or chapatti flour
1 tsp. cumin seeds
1 level tsp. chilli powder
1/2-1 tsp. salt, as per taste
For frying
5-6 tbsp. cooking oil (less oil is needed if you are using fresh fish)
Instructions
Heat oil in a frying pan.
Cook salmon until done, becomes opaque.
Allow to cool completely.
Remove skin and flake the flesh roughly.
Place onion, ginger, garlic, green chillies, coriander, chickpeas, fish, egg, salt and pepper in a food processor and blend together. Check and adjust seasoning.
Leave in the fridge to chill for a couple of hours, in an airtight container. This makes shaping kebabs easier.
Mix all coating ingredients on a flat plate.
Heat 1-2 tbsp. oil in a non-stick frying pan.
Shape the fish mix into medium sized kebabs/burgers. It is easier to do this with oiled hands.
Dip/roll each kebab gently in the coating mix, to cover evenly on all sides.
Place 4-5 kebabs at a time, gently, into the frying pan.
Fry first one side for 3-4 minutes on medium heat. It should be brown and crisp looking.
Gently turn over. I use two flat spatulas to do this. These kebabs are very delicate and will break easily if you are not careful.
Cook the other side for 3-4 minutes. Do not turn over more than once. They break easily.
Serve hot with Green Mango Chutney or Chilli Sauce
They can also be served on a bed of shredded lettuce, with red onion rings and a slice of lemon.
Notes
They can be made in advance and kept in the fridge. I place them in a plastic container, on layers of aluminium foil, cut to the size of the platter. This stops the kebabs sticking together. Re-heat under a hot grill for a few minutes on each side.
The coating mix is taken from Vimal?s Spicy Fried Fish.
