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Fish Kebab with Spicy Grape Chutney

Ingredients:

Water
2 Tablespoons
Ginger and Garlic Paste
1 Teaspoon
Salmon Fish
6 Ounces
skinless, boneless, fillet
Russet Potatoes
1 Pound
boiled
Cilantro
1/2 Cup
finely chopped
Salt
1/2 Teaspoon
Black Pepper
1/4 Teaspoon
ground
Cumin
1 Teaspoon
ground
Lemon Juice
2 Teaspoons
Egg
1
beaten
Canola Cooking Oil
2 Tablespoons

Preparation mode:

  1. 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.
  2. 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.
  3. 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.
  4. Enjoy with Spicy Grape Chutney.

Footnotes:

Nutrition Facts:
Serving Size: 2 pcs (110 g), Servings: 4, Amount Per Serving: Calories 240, Fat Calories 90, Total Fat 10g (15% DV), Sat. Fat 1.5g (8% DV), Trans Fat 0g, Cholest. 70mg (23% DV), Sodium 340mg (14% DV), Total Carbohydrates 24g (8% DV), Protein 14g, Vitamin A (4% DV), Vitamin C (15% DV), Calcium (4% DV), Iron (15% DV). Percent Daily Values (DV) are based on a 2,000 calorie diet.