Sockeye Salmon and Spinach Pakoras
By: Sashi Kumar
Published: Tuesday, August 31, 2010 - 1:41pm

Ingredients




MAINS: 2 Pounds of ground salmon. I prefer sockeye salmon but any type of 
Half a bundle of fresh spinach, quarter of a teaspoon of chilli powder, a quarte
I use olive oil as it is much healthier.
The ingredients are all approximate use to discretion. Remember everything in moderation. For myself I add extra 
Preparation

1 PREPARATION: Finely chop the spinach and put aside, grate garlic and ginger. 2 Dice the onions into very fine pieces and separate the cilantro leaves from the stems and chop very finely. 3 Once you have the above ingredients ready get a mixing bowl and put all the above in there. Mmmm now the best part is coming . 4 Now add the chick pea flour, salt and chilli powder to this mix. Are we finished yet? 5 On no no we forgot the Salmon and the water. Yes indeed we did! 6 Add the Salmon first to the delicious looking mix in the bowl. Now you must put all the love you got in you at this point to this dish. 7 Wash hands thoroughly, pad dry and start mixing the ingredients in the bowl with your hands. That’s where Mama told me the love is, in the hands. 8 Once the mixture is well infused with each other and are happy happy together, add the water slowly to bind all the ingredients. 9 The mixture must not be runny but a consistent one, where you can make small balls out of it without it running through your fingers. 10 Now take the mixture and make into small balls and place on a plate. 11 COOKING: Heat oil to high in a shallow fry pan. 12 Once oil is nice and hot slowly places the balls in the oil mmmm. 13 You can just taste the pakoras from the nice aromatic flavours:) 14 Patience is a virtue, literally for this dish . 15 Once the pakoras are in the oil, let it cook for few minutes on the side that is on the bottom. 16 Carefully turn the pakoras with a stainless steel skimmer. 17 Let it cook on the other side for few minutes. 18 Once the pakoras are golden brown in colour and is floating on top of the oil you know it’s that time. 19 Carefully take out of oil, place on paper towel to drain the extra tid bits of oil. 20 Yes you guessed it. It’s Munchy on the crunchy pakora time. 21 This dish is at its best tasting when it’s right out of the pan. Hot, crunchy and full of beautiful flavours. 22 You may use any dipping sauce of your choice. Tasty Munching All ! 








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About


Delicious appetizer .Ideal for parties, ball games, hockey games or just when having friends over.
A favourite in my household:)

 


Yield:




6.0 





Added:

    Tuesday, August 31, 2010 - 1:41pm  


Creator: 

Sashi Kumar 










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Preparation

 1  PREPARATION: Finely chop the spinach and put aside, grate garlic and ginger.  2  Dice the onions into very fine pieces and separate the cilantro leaves from the stems and chop very finely.  3  Once you have the above ingredients ready get a mixing bowl and put all the above in there. Mmmm now the best part is coming .  4  Now add the chick pea flour, salt and chilli powder to this mix. Are we finished yet?  5  On no no we forgot the Salmon and the water. Yes indeed we did!  6  Add the Salmon first to the delicious looking mix in the bowl. Now you must put all the love you got in you at this point to this dish.  7  Wash hands thoroughly, pad dry and start mixing the ingredients in the bowl with your hands. That’s where Mama told me the love is, in the hands.  8  Once the mixture is well infused with each other and are happy happy together, add the water slowly to bind all the ingredients.  9  The mixture must not be runny but a consistent one, where you can make small balls out of it without it running through your fingers.  10  Now take the mixture and make into small balls and place on a plate.  11  COOKING: Heat oil to high in a shallow fry pan.  12  Once oil is nice and hot slowly places the balls in the oil mmmm.  13  You can just taste the pakoras from the nice aromatic flavours:)  14  Patience is a virtue, literally for this dish .  15  Once the pakoras are in the oil, let it cook for few minutes on the side that is on the bottom.  16  Carefully turn the pakoras with a stainless steel skimmer.  17  Let it cook on the other side for few minutes.  18  Once the pakoras are golden brown in colour and is floating on top of the oil you know it’s that time.  19  Carefully take out of oil, place on paper towel to drain the extra tid bits of oil.  20  Yes you guessed it. It’s Munchy on the crunchy pakora time.  21  This dish is at its best tasting when it’s right out of the pan. Hot, crunchy and full of beautiful flavours.  22  You may use any dipping sauce of your choice. Tasty Munching All !

About


Delicious appetizer .Ideal for parties, ball games, hockey games or just when having friends over.
A favourite in my household:)