Salmon Kofkas with Indian Slaw

A perfect dish for summer, these easy salmon kofkas are bursting with the wonderful mild flavours of our Korma paste. Simple to make, I've used tin salmon here, these are summery, fresh and taste magnificent served up with some unique Indian slaw.

Serves: 4 people
Preparation time: 20 mins
Cooking Time: 20 mins
Difficulty: Moderate

Spiciness

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This recipe features

Ingredients

1 small can (213 g) tinned salmon
2 spring onions, trimmed and finely chopped
1 tablespoon dill, chopped
1 egg, beaten
50 g (2 oz) breadcrumbs
3 tablespoons Patak’s Korma Paste
1 lemon
1 potato, boiled and mashed
2 tablespoons plain flour
Few Sprays of 1 cal oil
Good handful watercress

For the Indian slaw:

1 carrot, grated
1 fennel, grated
50 g (2 oz) celeriac, grated
2 tablespoons thick low fat yoghurt
1 tablespoon Patak’s Korma Paste
1 tablespoon sesame seeds
juice of ½ lemon
1 tablespoon fresh coriander. chopped
salt and pepper, to taste

Methods

In a bowl mix together the potatoes with the salmon, spring onions, dill and Patak’s Korma 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 discs (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 spray some in some 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 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