Salmon koftas
recipe
Salmon koftas
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These koftas taste delicious with crab as well. Serve with irresistible Indian slaw, a spicy twist on the classic coleslaw
Ingredients
- 700g (1 1/2lb) old potatoes, peeled
- 1 x 213g can red salmon, drained and flaked
- 2 spring onions, trimmed and finely chopped
- 2 tbsp chopped fresh dill
- 3 tbsp Patak's Korma Paste
- Zest and juice of 1 lime
- 2 tbsp plain flour
- 1 egg, beaten
- 75g (3oz) fresh white breadcrumbs
- Few Sprays of 1 cal oi
Serves:
4
Preparation:
20
Cook Time:
25
Total Time:
45min
Directions
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- Cook the potatoes in boiling salted water for minutes or until tender. Drain, then mash and leave to cool. Add the salmon, spring onions, dill and Patak's Korma Paste. Add the zest and juice and give the mixture a good stir.
- Divide the mixture into then using floured hands, shape each piece into a cm wide round pattie. Sprinkle the flour over a clean surface and roll each kofta in flour. Dip each kofta all over in egg and then roll in the breadcrumbs. Repeat this process for all koftas. If time allows, chill for minutes, to allow the koftas to set.
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