Name: Fish Kebab with Spicy Grape Chutney
Prep time: 25 min
Cook time: 50 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 2 tbsp Water; 1 tsp Ginger and Garlic Paste; 6 oz Salmon Fish; 1 lb Russet Potatoes; ½ cup Cilantro; ½ tsp Salt; ¼ tsp Black Pepper; 1 tsp Cumin; 2 tsp Lemon Juice; 1 Egg; 2 tbsp Canola Cooking Oil

2 tbsp Water

1 tsp Ginger and Garlic Paste

6 oz Salmon Fishskinless, boneless, fillet

1 lb Russet Potatoesboiled

½ cup Cilantrofinely chopped

½ tsp Salt

¼ tsp Black Pepperground

1 tsp Cuminground

2 tsp Lemon Juice

1 Eggbeaten

2 tbsp Canola Cooking Oil

In a small saucepan, over medium high heat, add 2 tbsp. water, ginger and garlic paste and salmon fillet. Cover and cook for 5 to 7 minutes or until fish is cooked and flaky. Once cool, crumble by hand.

In a medium size bowl, mash boiled potatoes using a fork or a masher. Combine crumbled fish with mashed potatoes; add cilantro, salt, black pepper, cumin, lemon juice and egg. Mix well. Divide into 8 equal parts to make round, flat patties, 2 inches in diameter.

In a medium non-stick skillet, over a medium heat, add 1 tablespoon oil and swirl to coat the pan. Pan-fry four patties for 2 to 4 minutes on each side or until golden brown. Repeat this process using remaining patties and oil.

Enjoy with Spicy Grape Chutney.