Recipes - Salmon Fish Cakes with Spicy Lentils
Method
Poach the salmon in water. Finely chop the onion and fry slowly until transparent. Make mashed potatoes using only butter, salt and pepper. Add the tomato ketchup. Allow fish to cool, then flake. Chop the prawns and parsley. Gently combine all the ingredients and shape mixture into eight cakes of equal size. Breadcrumb cakes and set aside.
Finely chop the onion and garlic, gently fry and add the lentils, tomato puree, curry powder and turmeric. Cover mixture with water and simmer until the lentils are soft. Season to taste with salt and pepper.
Shallow fry the fishcakes until golden brown and serve on a generous amount of the lentils. Garnish with fresh parsley.
Main Course recipe provided by Porters English RestaurantPoach the salmon in water. Finely chop the onion and fry slowly until transparent. Make mashed potatoes using only butter, salt and pepper. Add the tomato ketchup. Allow fish to cool, then flake. Chop the prawns and parsley. Gently combine all the ingredients and shape mixture into eight cakes of equal size. Breadcrumb cakes and set aside.
Finely chop the onion and garlic, gently fry and add the lentils, tomato puree, curry powder and turmeric. Cover mixture with water and simmer until the lentils are soft. Season to taste with salt and pepper.
Shallow fry the fishcakes until golden brown and serve on a generous amount of the lentils. Garnish with fresh parsley.
Ingredients
For 4 people:
8oz Salmon
5oz Cooked and peeled prawns
1 Small onion
1.5 lbs Potatoes
2oz Butter
1 tsp Tomato ketchup
Fresh parsley
Salt and pepper
Breadcrumbs
8oz Dried green lentils
1 Medium chopped tomato
1/2tsp Tomato puree
Small onion
Clove garlic
Turmeric
Curry powder
Salt and pepper
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