Salmon fish cakes are so delicious and when you add a tandoori twist to them, it just gets elevated and pleases more seasoned palates. Perfect as a meal with a salad or even as a burger. A really versatile recipe and a real crowd pleaser.
1 pack of The Spice Tailor Classic or Spicy Tandoori Marinade Kit
2 (around 270g) salmon fillets, cut into half, horizontally (for more surface area)
240g floury potatoes, boiled or microwaved until soft and roughly mashed
1 tbs mayonnaise plus 1½ tbs extra for the dipping sauce
2 tbs. dried breadcrumbs
Small fistful finely chopped coriander, plus a little extra for the dipping sauce
3 tbs. finely chopped red onion
2 tsp. ginger, grated or finely chopped
1-2 tbs. vegetable oil for cooking
Marinate the salmon in the tandoori paste from the pouch while you preheat the grill.
Lay the salmon on a lightly greased or foil-covered baking tray.
Place under a preheated hot grill on the top shelf and grill for 3-4 minutes until charred and cooked. Once done, sprinkle over some of the tandoori seasoning from the sachet and set aside to cool.
In a large bowl, add the potatoes, onion, coriander, ginger, crumbs, 1 tbs. mayo and then flake in the fish. Mix really well, taste and adjust seasoning (you can add more of the tandoori seasoning instead of some of the salt) and form into 8 cakes.
Heat the oil in a large non-stick frying pan and add the cakes. Cook over a low-medium heat until golden on both sides, around 3 minutes on each side. Drain on kitchen roll.
Mix the remaining mayonnaise with the mint chutni from the little pouch and the extra fresh chopped coriander. Serve with the salmon cakes.
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