Vineet cooks

Salmon-Coconut Cakes, Dill Raita

Preparation time:
10 minutes
Cooking time:
45 minutes

These salmon-coconut patties are a refreshing take on your typical fish cake. These hold together with shredded coconut and a little boiled potatoes and are not coated with the typical bread crumbs. Pan frying these in coconut oil or ghee would take it a notch higher on the delicious quotient.

  • Cauliflower Egg Fried No Rice


    • 180g Salmon, Boneless, Scaled And Pin Boned
    • 70g Boiled Potatoes, Coarsely Crushed
    • 1 Small Red Chilli, Chopped
    • 1 Clove Garlic, Chopped
    • ½ Inch Stem Ginger, Chopped
    • 1 Small Spring Onion, Chopped
    • 1 Tablespoon Parsley, Chopped
    • 3 Tablespoons Coconut Fresh Grated, (Alternatively Can Use Dried Unsweetened Shredded Coconut)
    • Salt
    • 1 Tablespoon Lemon Juice
    • Coconut Oil Or Regular Vegetable Oil , To Pan Fry
    • Flour To Dust
    For the Dill-Cucumber Raita:
    • 100g Greek Yoghurt
    • 1 Tablespoon Mayonnaise
    • ½  Teaspoon Granulated Sugar
    • ½ Small Cucumber, Deseeded And Finely Diced
    • ½ Bunch Of Dill, Finely Chopped
    • Salt
    For the Garnish:
    • Dill Sprig
  • Method

    • In a skillet / pan set over medium heat , warm the coconut oil and pan grill the salmon fillets. Once grilled, remove from heat and cool. Remove the skin and lightly flake the salmon into a bowl.
    • Now in the same skillet/ pan , add the chopped garlic, ginger and red chillies. Sauté for a minute and add the crushed potatoes and salt. Mix well, remove from the heat and transfer to the bowl with flaked salmon.
    • Add chopped parsley, spring onion and grated coconut. Gently mix with a fork so as to keep it flaky , add lemon juice and check for seasoning.
    • With clean hands, shape into patties. Refrigerate for 15-20 minutes to set.
    • Dust the fish cakes in seasoned flour if sticky and pan fry in a little (coconut) oil until each side is crisp and golden.
    For the Dill-Cucumber Raita:
    • Lightly whisk the yoghurt, mayonnaise, sugar and salt together in a bowl. Gently mix in the cucumber and dill. Serve chilled.
    For Serving:
    • Serve with dill raita and dill sprig.

Made with these products

More by Vineet Bhatia