This recipe calls for Korma Spice Paste
Our authentic blend of coconut and aromatic spices including turmeric, cumin and fennel for a beautifully balanced Korma dish.
Salmon Koftas with Indian Slaw
A perfect dish to spice up your table, these easy salmon koftas are bursting with the wonderful mild flavours of our Korma Spice Paste. Simple to make – you can even use tinned salmon! – these are summery, fresh and taste magnificent served up with some unique Indian slaw.
Ingredients
Serves 4 people
- 1 small can (213 g) tinned salmon
- 2 spring onions, trimmed and finely chopped
- 1 tbsp. dill, chopped
- 1 egg, beaten
- 4 tbsp. breadcrumbs
- 3 tbsp. Patak’s Korma Spice Paste
- 1 lemon
- 1 large potato, boiled and mashed
- 2 tbsp. plain flour
- 3 tbsp. vegetable oil
- Good handful of watercress
For the Indian slaw:
- 1 carrot, grated
- 1 fennel, grated
- 1 small celeriac, grated
- 2 tbsp. natural yoghurt
- 1 tbsp. Patak’s Korma Spice Paste
- 1 tbsp. sesame seeds
- Juice of 1/2 lemon
- 1 tbsp. fresh coriander. chopped
- Salt and pepper, to taste
Method
- In a bowl mix together the potatoes with the salmon, spring onions, dill and Patak’s Korma Spice Paste.
- Zest half the lemon and add to the mixture.
- Squeeze in the juice of the lemon and give the mixture 1 more stir.
- Divide the mixture into 8 and shape into thick patties.
- Sprinkle the flour over a clean surface, and roll each kofta in flour.
- Dip in egg and then roll in the breadcrumbs. Do this until all the koftas are ready.
- If you have time place all of the koftas in a refrigerator, covered for a few hours to set.
- Heat a large frying pan on medium heat and add 3 tbsp oil
- Fry half the koftas first, turning them over after 4 minutes and when golden brown.
- Fry for a further 4 minutes. Repeat with the remaining koftas.
- In the meantime make the Indian slaw.
- In a small frying pan heat the sesame seeds for 2 minutes or until golden brown. Remove.
- Place the pan back on the heat and heat the Patak’s Korma Spice Paste with 2 tablespoons of water. Stir well during cooking, and cook for 2 minutes. Remove from the heat and allow to cool.
- Mix all the ingredients together. Sprinkle with the toasted sesame seeds.
- Serve the salmon koftas on top of some watercress with a generous helping of Indian slaw
-
Serves 4 people
- 1 small can (213 g) tinned salmon
- 2 spring onions, trimmed and finely chopped
- 1 tbsp. dill, chopped
- 1 egg, beaten
- 4 tbsp. breadcrumbs
- 3 tbsp. Patak’s Korma Spice Paste
- 1 lemon
- 1 large potato, boiled and mashed
- 2 tbsp. plain flour
- 3 tbsp. vegetable oil
- Good handful of watercress
For the Indian slaw:
- 1 carrot, grated
- 1 fennel, grated
- 1 small celeriac, grated
- 2 tbsp. natural yoghurt
- 1 tbsp. Patak’s Korma Spice Paste
- 1 tbsp. sesame seeds
- Juice of 1/2 lemon
- 1 tbsp. fresh coriander. chopped
- Salt and pepper, to taste
-
- In a bowl mix together the potatoes with the salmon, spring onions, dill and Patak’s Korma Spice Paste.
- Zest half the lemon and add to the mixture.
- Squeeze in the juice of the lemon and give the mixture 1 more stir.
- Divide the mixture into 8 and shape into thick patties.
- Sprinkle the flour over a clean surface, and roll each kofta in flour.
- Dip in egg and then roll in the breadcrumbs. Do this until all the koftas are ready.
- If you have time place all of the koftas in a refrigerator, covered for a few hours to set.
- Heat a large frying pan on medium heat and add 3 tbsp oil
- Fry half the koftas first, turning them over after 4 minutes and when golden brown.
- Fry for a further 4 minutes. Repeat with the remaining koftas.
- In the meantime make the Indian slaw.
- In a small frying pan heat the sesame seeds for 2 minutes or until golden brown. Remove.
- Place the pan back on the heat and heat the Patak’s Korma Spice Paste with 2 tablespoons of water. Stir well during cooking, and cook for 2 minutes. Remove from the heat and allow to cool.
- Mix all the ingredients together. Sprinkle with the toasted sesame seeds.
- Serve the salmon koftas on top of some watercress with a generous helping of Indian slaw
