- Preparation time
- 20 mins
- Cooking time
- 10 mins
- Difficulty
- easy
- Serves
- 4 people
- Meal course
- Starter
- Posted on
- June 13, 2012
- 500 gram
- Salmon
- 300 gram
- Mashed potato flakes
- 3 medium
- Onion
- 1 tbsp
- All purpose seasoning
- 1/2 tbsp
- Red chilli powder
- 1 tbsp
- Lemon Juice
- 2 tbsp
- Olive oil
These spicy salmon kebabs are so quick and easy to make.
Stuff them into wholemeal pitta with a dollop of ketchup and lettuce and enjoy.
Spicy Salmon Kebabs
Recipe Type: Starter
Prep time: 20 mins
Cook time: 10 mins
Total time: 30 mins
Serves: 4
Notes
For the salmon, use tinned or left over salmon from a curry (just give it a little rinse before using) If using fresh salmon, cook it until it loses it’s translucency and become opaque.
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- Place salmon into a clean non metallic bowl
- Make mashed potato as per instructions on packet (usually just add boiling water)
- Mix salmon, potato, spring onions and all other ingredients together
- Shape the mixture into patties the size of your palm
- Dip the patties into the egg
- Coat the patties with breadcrumbs
- Heat the oil in a pan and shallow fry until each side is golden brown, drain on kitchen paper towel
- Alternatively, brush with olive oil and place in a hot oven (180 degrees) until golden brown
How do I mix raw salmon with potatos to form a patty? Shouldn’t it be shredded or at least flaky for that to be done?
Hello Shy, with the salmon, when I used the cooked tin salmon or left over cooked curried salmon which I give a quick rinse. Then I mash it up woth a fork for a a minute or two. If you have raw salmon, just shallow fry in a bit of olive oil on each side until cooked. When salmon is cooked enough to eat safely it will lose it’s translucency and become opaque. Will update the recipe instructions to state this. Thanks. Enjoy!