Salmon Paneer Cakes
From Everyday Indian
Prep time: 5 minutes
Cooking time: 8-10 minutes
Makes 6-8 cakes/patties
1 can (6oz/170g) salmon, drained (I ran out and used a tin of crab meat, drained and squeezed dry – delious, think I’ll try this with chopped cooked shrimps too)
¾ cup paneer (the author makes her own, but I bought mine)
¼ cup plain yoghurt (I used goat yoghurt this time)
¼ cup red onion, finely chopped
¼ cup chickpea flour
1 tsp garam masala
½ tsp salt
1 tsp dried fenugreek leaves*
1 tsp Chana masala*
1 tbsp fresh ginger, grated*
(*optional in the book, but a must in my house)
2 tbsp grapeseed oil for frying
1. Combine everything except the oil in a bowl, mixing well to blend all the spices.
2. Form into 6-8 patties.
2. Heat the oil, in a non-stick, heavy-bottom large skillet over medium heat. (You really don’t need much) Add the cakes/patties and cook for 2-3 minutes until the underside is golden. Flip and continue to cook for another few minutes until golden on the bottom.
3. Drain on paper towels (although there shouldn’t be much oil)
Great served as an appetizer - delicious hot or cold