In our family, we do have some differences when it comes to food preferences…but there is one thing that we all have in common and that’s our love for seafood! Oh boy, I am so glad that our kids have both developed a palate for fish just like my husband and I. We love our seafood in any form – spicy like our Kerala style fish curry or fish fry, in sushi rolls, baked asian style or dipped in chickpea batter and fried! So tasty! Last week, I decided to make some fish cutlets using salmon. I had lot of fresh mint from my garden. So I decided to do a herbed fish cutlet (cake) also adding some red bell peppers to the mix.
These cakes are gluten free and whole30/paleo.
The cakes turned out so good – the fresh mint and cilantro combined with the red peppers gave it a lot of freshness and the crispy coating made them irresistible. So I named them ‘Hara Bhara’ or ‘full of green’ cutlets 🙂 I ate them with a salad on the side.
- 1 lb or ½ kg( about 4 big pieces of salmon filets or any other boneless fish)
- ½ cup fresh cilantro and mint leaves
- 2 garlic cloves
- ½ of a small onion
- 1 green chilli
- 1 small potato,boiled and peeled
- ¾ tsp salt
- ½ tsp red chilli pow
- ½ tsp cumin powder
- ½ of a red bell pepper chopped fine
- ½ cup blanched almond meal (or coarsely powdered almonds)
- 1 egg plus 1 tbsp water
- In a food processor, add the fish filets, cilantro and mint leaves,garlic, onions, green chili and pulse a few times till you get a coarse blend. Transfer the mixture to a large mixing bowl. Add the boiled potato and all the spices. Using a masher, blend everything well together. Add the chopped red bell pepper and mix well. Make patties (round shapes) of the fish and potato mixture and keep them aside.
- In a small bowl, beat the egg and the water. In a small plate, add the almond flour. Place a frying pan to heat and add a layer of oil to shallow fry the cutlets. When the oil is hot, take a patty dip in the egg mixture and then dip in the oats mixture turning once to coat both sides with the oats and place in the pan. Shallow Fry 5-6 cutlets at time flipping once until golden brown on both sides. Remove and blot dry on paper towels to remove excess oil.
- Serve cutlets warm with salad or with rice
What happened to the recipe? I don’t see it.
thanks for your comment. There was a glitch …I just fixed it.
Sounds and looks delicious 🙂
thank you Leyla! thanks for stopping by!
Oh, I love salmon cakes. The spices in yours sound so good. Thanks for sharing, Indu!
Hey Patty! yeah I tried to put in the fresh herbs for some extra flavor.! You are welcome! 🙂
I love fish cakes and this a recipe I’d love to try in the future. 🙂
hi Jhuls that reminds me of the Thai Fish cakes you posted a while ago correct? I will have to try that too soon!
These salmon cakes look delicious!! Thanks for sharing them with us at Fiesta Friday 🙂
Fabulous Fare Sisters
thank you Linda. thanks for stopping by! I hope you are having fun at the fiesta 🙂
I absolutely did! Hope you had fun too! ?
yes FF is always fun!
I love this! I’ve made something similar in a vegetarian version with chickpeas but I’m very interested in trying your recipe.
Hi Mary, yes I am sure a vegetarian version would also taste great. Did you use beans in it?
Fish is my absolute favorite food too as my roots are from Goa. Kerala boasts the same I know. I make salmon cutlets a lot too or any form of seafood cutlets, yours looks really good, thank you for bringing it to the Fiesta Indus. 🙂
Hi Loretta, have you posted any recipe for cutlet on your blog? I am interested in knowing how you make them!
I do believe I posted a fish one anyway on my blog. Search under Goan Fish Cutlets.
ok I’ll look! thanks!
These look lovely! Will definitely try, thanks
please lmk how they turn out! thank you!