Fish Kebab with Spicy Grape Chutney

Fish Kebab with Spicy Grape Chutney
Yields4 Servings
DifficultyBeginnerPrep Time25 minsCook Time50 minsTotal Time1 hr 15 mins
 2 tbsp Water
 1 tsp Ginger and Garlic Paste
 6 oz Salmon Fishskinless, boneless, fillet
 1 lb Russet Potatoesboiled
 ½ cup Cilantrofinely chopped
 ½ tsp Salt
 ¼ tsp Black Pepperground
 1 tsp Cuminground
 2 tsp Lemon Juice
 1 Eggbeaten
 2 tbsp Canola Cooking Oil

In a small saucepan, over medium high heat, add 2 tbsp. water, ginger and garlic paste and salmon fillet. Cover and cook for 5 to 7 minutes or until fish is cooked and flaky. Once cool, crumble by hand.


In a medium size bowl, mash boiled potatoes using a fork or a masher. Combine crumbled fish with mashed potatoes; add cilantro, salt, black pepper, cumin, lemon juice and egg. Mix well. Divide into 8 equal parts to make round, flat patties, 2 inches in diameter.


In a medium non-stick skillet, over a medium heat, add 1 tablespoon oil and swirl to coat the pan. Pan-fry four patties for 2 to 4 minutes on each side or until golden brown. Repeat this process using remaining patties and oil.

Chef's Tip:


Nutrition Facts

Serving Size 2 pcs (110g)

Servings 4

Amount Per Serving
Calories 240Calories from Fat 90
% Daily Value *
Total Fat 10g16%
Saturated Fat 1.5g8%
Trans Fat 0g
Cholesterol 70mg24%
Sodium 340mg15%
Total Carbohydrate 24g8%
Protein 14g29%

Vitamin A 4%
Vitamin C 15%
Calcium 4%
Iron 15%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.