Salmon-Coconut Cakes, Dill Raita by Vineet Bhatia
| Serves: 4 | Category: Fish & Seafood | Chef: Vineet Bhatia | Course: Starter | Machine: Food Processor, Mixer | Total time (min.): 55 |
These salmon-coconut patties are a refreshing take on your typical fish cake. These hold together with shredded coconut and a little boiled potatoes and are not coated with the typical bread crumbs. Pan frying these in coconut oil or ghee would take it a notch higher on the delicious quotient.
Ingredients
- 180g Salmon, Boneless, Scaled And Pin Boned
- 70g Boiled Potatoes, Coarsely Crushed
- 1 Small Red Chilli, Chopped
- 1 Clove Garlic, Chopped
- 1/2 Inch Stem Ginger, Chopped
- 1 Small Spring Onion, Chopped
- 1 Tablespoon Parsley, Chopped
- 3 Tablespoons Coconut Fresh Grated, (Alternatively Can Use Dried Unsweetened Shredded Coconut)
- Salt
- 1 Tablespoon Lemon Juice
- Coconut Oil Or Regular Vegetable Oil , To Pan Fry
- Flour To Dust
For the Dill-Cucumber Raita:
- 100g Greek Yoghurt
- 1 Tablespoon Mayonnaise
- 1/2 Teaspoon Granulated Sugar
- 1/2 Small Cucumber, Deseeded And Finely Diced
- 1/2 Bunch Of Dill, Finely Chopped
- Salt
For the Garnish:
- Dill Sprig
Tools
- Titanium Chef Patissier XL
- Food Processor
Method
- In a skillet / pan set over medium heat , warm the coconut oil and pan grill the salmon fillets. Once grilled, remove from heat and cool. Remove the skin and lightly flake the salmon into a bowl.
- Now in the same skillet/ pan , add the chopped garlic, ginger and red chillies. Sauté for a minute and add the crushed potatoes and salt. Mix well, remove from the heat and transfer to the bowl with flaked salmon.
- Add chopped parsley, spring onion and grated coconut. Gently mix with a fork so as to keep it flaky , add lemon juice and check for seasoning.
- With clean hands, shape into patties. Refrigerate for 15-20 minutes to set.
- Dust the fish cakes in seasoned flour if sticky and pan fry in a little (coconut) oil until each side is crisp and golden.
For the Dill-Cucumber Raita:
- Lightly whisk the yoghurt, mayonnaise, sugar and salt together in a bowl. Gently mix in the cucumber and dill. Serve chilled.
For Serving:
- Serve with dill raita and dill sprig.