Ingredients

• 250 gm. fresh salmon fillets

• 1 small onion

• 1 green chilli, finely chopped

• 1-2 medium cloves of garlic, peeled and crushed in garlic press or grated

• 1 tsp. freshly grated ginger*

• 1 tsp. finely chopped lemon rind** (this really enhances the flavour, so try not to omit)

• Salt to taste

• Chilli powder to taste

• 1 tbsp. oil for frying

• *I often buy ginger in bulk, say half to one kilogram. Then peel and chop it finely in an electric chopper (or you can grate it by hand). Then freeze it in an ice tray for small cubes. Once frozen, these cubes remain in a container in the freezer for when

• **I often chop up the rind of fresh lemon and keep it in a small jar in the fridge. Adding a little of this enhances of many of my Indian sabjies/bhajies/curries. Try it sometimes, it is really nice.

Instructions

1. Peel the skin off the salmon fillet and chop the flesh finely. If you freeze the fillets for an hour before doing this, both the chopping and removing skin becomes very easy. You need a sharp knife to do this. Do not use a mincer, you need some texture for good taste.

2. Chop the fish very, very finely, using a sharp knife. Do not mince.

3. Peel and chop the onion, ginger and garlic finely.

4. Place all ingredients, except oil for frying, in a bowl and mix well. Cover with an airtight lid and leave in the fridge for a few hours for the flavours to mingle.

5. Take out of the fridge and divide into four portion.

6. Gently roll each portion into a ball and then flatten to make burger shapes.

7. Heat the oil in a non-stick pan

8. Place the kebabs in the oil. Cover with a lid, to keep the heat in and avoid too much splashing of oil onto your cooker surface. Fry on low-medium heat for roughly 3-4 minutes on each side, until fish is coked. Do not overcook.

9. Serve with a salad of choice.