Mumbai Salmon, Corn Fritters & Potato-Cauli Toss
with Tamarind Chutney, Pepitas & Mint Yoghurt
- Gluten
- Wheat
- Milk
- Soy
- Fish
- May contain traces of allergens
- Almond
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Milk
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Sesame
- Soy
- Walnut
- Crustaceans
- Molluscs
Jazz up salmon and corn fritters by lacing the mixture with our Mumbai spice blend and a sprinkle of Cheddar. Serve with a brown mustard seed-adorned potato and cauliflower toss, plus a refreshing mint yoghurt and you’ll have turned a breakfast dish into a delightful dinner.
Ingredients
1 sachet
Brown Mustard Seeds
(Contains: Gluten, Wheat)
1
Brown Onion
1
Carrot
1
Cauliflower
1 packet
Cheddar Cheese
(Contains: Milk)
1 tin
Sweetcorn
2
Garlic
1 packet
Greek-Style Yoghurt
(Contains: Milk)
1
Lime
1 packet
Mint
1 sachet
Mumbai Spice Blend
1 packet
Pepitas
(May be present: Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut.)
2
Potato
1
Gourmet Leaf Mix
1 packet
Tamarind Chutney
(Contains: Soy)
280 g
Salmon
(Contains: Fish May be present: Crustaceans, Molluscs.)
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut potato into bite-sized chunks and cauliflower into small florets. • Place potato and cauliflower on a lined oven tray. Drizzle with olive oil, sprinkle with brown mustard seeds and season with salt. Toss to coat. • Roast until tender, 20-25 minutes. TIP: If your oven tray is crowded, divide the veggies between two trays.
• Meanwhile, drain sweetcorn. • Grate carrot, squeezing out any excess moisture with a paper towel. • Thinly slice brown onion. • Finely chop garlic. • Slice lime into wedges. TIP: Removing excess liquid from the veggies will help the fritters crisp up in the pan!
• In a medium bowl, combine the egg, sweetcorn, carrot, onion, garlic, Mumbai spice blend, Cheddar cheese, plain flour and milk. TIP: Lift out some of the mixture with a spoon, if it's too wet and doesn't hold its shape, add a little more flour!
• In a large frying pan, heat enough olive oil to coat the base over medium-high heat. • When oil is hot, add heaped tablespoons of fritter mixture, in batches, flattening with a spatula. Cook until golden, 3-4 minutes each side (don't flip too early!). • Transfer to a paper towel-lined plate. You should get 3-4 fritters per person. • Return frying pan to medium-high heat with a drizzle of olive oil. • Pat salmon dry with paper towel and season both sides. • When oil is hot, cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side. Transfer to a paper towel-lined plate. TIP: Patting the skin dry helps it crisp up in the pan! TIP: Add extra olive oil between batches as needed.
• While the fritters are cooking, pick and finely slice mint leaves. • In a small bowl, combine mint and Greek-style yoghurt. Season to taste. Set aside. In a second medium bowl, combine gourmet leaf mix, a good squeeze of lime juice and a drizzle of olive oil. Season to taste.
• Divide cheesy Mumbai corn fritters, salmon, potato-cauliflower toss and salad between plates. • Sprinkle over pepitas. • Dollop over mint yoghurt and drizzle over tamarind chutney. Serve with any remaining lime wedges. Enjoy!
