1. Peel the potato and boil it in a pan of water until it is almost cooked through. Let it cool then roughly mash it leaving small pieces.
2. While the potato is cooking, pan fry the salmon in 2 to 3 tablespoons of oil over medium heat. When done, take it off the stove and let it cool. Discard any skin or dark meat. With a fork, crumble the salmon into small pieces.
3. In a saucepan over medium heat, add a little oil and fry the onion and red bell pepper. After a few minutes, add the ginger, garlic and, if desired, green chili. When the onion changes color, add the turmeric, red chili powder and ground cumin.
4. Mix in the potato and salmon. Remove from the heat. Mash the mixture by hand to blend. Add salt if desired.
5. Make small, evenly sized round patties.
6. Take the egg, break it into a bowl. Add 2 tablespoons of water and whisk until fluffy. Pour the bread crumbs in a shallow dish. Dip the patties in the egg then roll in the bread crumbs. Add the oil to a nonstick skillet and set on medium heat.
7. Pan fry about four or five cutlets at a time until lightly browned on both sides. Set on a paper towel to cool and absorb the oil.
- Salmon Cutlets can be served for lunch or dinner with a salad.
1 lb salmon
4 shallots, chopped
1/2 red bell pepper, chopped
3 cloves garlic, minced
1 piece ginger, minced (½ inch cube)
1/2 tsp cumin, ground
1 green chili, chopped (optional)
1/4 tsp red chili powder
1/2 tsp turmeric
1 cup Panko bread crumbs
This recipe was an experiment to try something new with the traditional Indian recipe for cutlets. It turned out to be a wonderful dish. I had brought home a pound of wild salmon and promptly threw it in the freezer. Since the freezer was full, my husband took it as a challenge to see what he could make using ingredients from it in an attempt to make room for new items. I have to admit these cutlets turned out to be fabulous! They can be eaten as an appetizer when made into bite-sized pieces or as an entrée with green vegetables or a salad.