Curry Salmon Cakes Food

CURRY SALMON CAKES

Steps:

• Preheat oven to 350 degrees Fahrenheit and line a small baking sheet with parchment paper.
• In a medium sized mixing bowl, add all ingredients. Mix to incorporate all ingredients together, making sure salmon is broken up.
• Using a 1/4 cup as a scoop, scoop out mixture and form into patties. Mixture should make 6 patties.
• Spray the parchment paper with avocado oil. Place patties on sheet and spray with avocado oil. This is not necessary, but helps gets them golden brown. Bake for 10 minutes.
• Top with optional toppings.
• Enjoy!

CURRIED SALMON

Steps:

• In a large resealable plastic bag, combine the soy sauce, oil, garlic powder, curry powder, lemon-pepper, Worcestershire sauce and Liquid Smoke if desired; add the salmon. Seal bag and turn to coat. Refrigerate for 1 hour. , Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Place salmon skin side down on rack. Grill, covered, over medium heat or broil 4 in. from the heat until fish flakes easily with a fork, 10-12 minutes.

CURRIED SALMON CAKES

Steps:

• In a bowl break up the salmon with a fork; add in eggs, apple, bread crumbs, onions, mayo, curry powder and paprika; mix to combine well.
• Season with salt and pepper to taste (if the mixture is too soft add in a little more bread crumbs if needed).
• Shape into four patties; place on a plate, cover and chill for a minimum of 1 hour to blend the flavors.
• Heat oil in a frypan over medium heat; add in the patties and fry until golden brown (about 4-5 minutes per side).
• Delicious!

CURRIED FISHCAKES

Steps:

• Put the potatoes in a large saucepan, cover with cold water and bring to the boil. Reduce the heat to a simmer and cook for 8-10 mins until tender. Drain and leave to steam-dry for 5 mins. Lightly crush the potatoes with a potato masher until slightly chunky.
• Heat 1 tbsp of the oil in a frying pan over a medium heat. Fry the garlic, ginger, mustard seeds and curry powder for 1 min. Stir the spices through the potatoes, season with salt and set aside.
• Put the cod in a large saucepan over a medium heat, pour over the milk and bring to a simmer. Immediately remove from the heat, cover and set aside for 10 mins to poach. Lift the fish out with a slotted spoon, then remove and discard the skin. Flake the flesh into the potato mixture in large pieces, then fold in with the lemon zest and juice. Shape the mixture into eight fishcakes using your hands.
• Put the flour, eggs and breadcrumbs in three separate shallow bowls. Dip each fishcake in the flour, then the eggs, then the breadcrumbs. Set aside on a baking sheet. To freeze, cover and freeze on the sheet until solid, then transfer to freezerproof containers.
• Heat the remaining oil in a large non-stick frying pan over a medium heat and heat the oven to low. Fry the fishcakes in batches for 5-6 mins on each side until golden and crisp. Keep warm in the oven as you cook them. Serve with the salad leaves and slaw on the side.

TODDLER RECIPE: SALMON CURRY

Steps:

• Season and pan fry the salmon skin side up for 4 minutes in a tablespoon of vegetable oil. Leave it alone, then flip it and cook for another 2 minutes. Remove from the pan and set aside.
• Cook the rice per packet instructions. Fry the onion in the remaining vegetable oil for 3-4 minutes then add the garlic and ginger. Add the turmeric and a splash of water and mix well.
• Add in the diced pepper and mange tout, cook for a further minute then add the can of coconut milk. Mix well and it'll go this lovely golden colour. Simmer away for 7-8 minutes.
• Add in the spinach and cook for 2 minutes so the spinach wilts. Then place the salmon back in and cook for 2 more minutes. Serve with the rice topped with coriander.