indian spiced salmon cakes with mango raita and red cabbage slaw

Let’s get something clear: I am NOT a food blogger. I am not a recipe developer, a chef, or even someone that likes to spend a whole lot of time in the kitchen. Don’t get me wrong- I love good food, especially healthy, flavorful meals that include a ton of vegetables. Bonus points if those recipes can be made in one bowl in under 30 minutes.

That said, my business is not a one-woman show. I offer multiple services beyond food photography (ie: food styling, video, recipe development, to name a few) and that involves people other than myself.
My right hand lady, Gretchen, is one of them and she has come up with some very Clare-friendly recipes I wanted to share here.


**Let’s be clear: this is 3 recipes and, while not difficult, it is more time consuming than you may want. I will say, though, that the combination of salmon with indian spices, tart yogurt, sweet mango and a crisp slaw is pretty great.

Fishcake ingredients:

2 c. coarse breadcrumbs, divided
2.5 pounds salmon, skinned and checked for pin bones
zest of 1 lemon
1/4 c cilantro, chopped
1 t. ajawan
1 t. fenugreek seeds
1 t. cumin seeds
1 T garam masala
2 t. salt
vegetable oil for cooking

Raita ingredients:

1 c yogurt
1 mango, peeled and diced
1 small persian cucumber, diced
1/2 t salt
1 T fresh mint, minced
1/4 c cilantro, minced
2 T olive oil
1/2 t mustard seeds
1/2 t cumin seeds
1/2 t ground turmeric 

Slaw ingredients:

1/2 small red cabbage, thinly sliced
1 T olive oil
1 1/2 t garam marsala
1 T apple cider vinegar
1/2 t salt


To make the fishcakes, place 1/2 c of the breadcrumbs and the salmon in the bowl of a food processor fitted with the metal blade. Pulse until the fish is just broken up. Then, add the remaining fishcake ingredients into the bowl. Pulse to combine, but make sure the mixture is coarse. Pour the remaining bread crumbs onto a sheet tray. Gently form salmon mixture into six even cakes. Place each fishcake onto the breadcrumb filled tray, pressing the fishcake into the breadcrumbs. Do this to each fishcake on both sides. Transfer tray into the fridge to firm up or until you are ready to cook them. Let them rest for a minimum of 10 minutes.

In a medium sized bowl, whisk the yogurt until smooth. Next, add mango, cucumber, salt, and chopped herbs. Stir to combine and set it aside while you make the final tarka. In a small skillet, heat the oil to medium heat. When the oil is hot, add the mustard seeds, cumin seeds, and ground turmeric. Heat the spice mixture until the mustard seeds begin to pop. Pour the hot spice mixture on top of the yogurt. Give the whole thing one stir. Set aside.

In a large bowl, add the thinly sliced cabbage, olive oil, garam masala, vinegar, and salt. Stir to combine and taste for seasonings, depending on the size of your cabbage you may need to adjust the salt or acid level. Set aside.

To serve:

In order to cook the fishcakes, preheat a large skillet to medium heat. When the pan is hot add in enough veggie oil to coat the bottom of the pan. Place fishcakes into pan and cook them for 4 -5 minutes on each side, depending on their thickness. Drain them on paper towels. While the fishcakes are resting, place a handful of slaw on a plate and place a fishcake on top. Top each fishcake with raita and serve.

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