Ingredients Jump to Instructions ↓

  1. 700g (1 1/2lb) old potatoes, peeled

  2. 1 x 213g can red salmon, drained and flaked

  3. 2 spring onions, trimmed and finely chopped

  4. 2tbsp chopped fresh dill

  5. 3tbsp korma paste

  6. Zest and juice of 1 lime

  7. 2tbsp plain flour

  8. 1 egg, beaten

  9. 75g (3oz) fresh white breadcrumbs

  10. Few sprays of 1-cal oil

  11. 1tbsp sesame seeds

  12. 1tbsp korma paste

  13. 1 small bulb fennel, trimmed

  14. 150g (5oz) celeriac, peeled

  15. 1 large carrot, trimmed

  16. Juice of half a lemon

  17. 2tbsp thick low-fat yogurt

  18. 1tbsp fresh coriander, chopped

  19. Salt and pepper, to taste

Instructions Jump to Ingredients ↑

  1. Cook the potatoes in boiling salted water for 15 mins or until tender. Drain, then mash and leave to cool. Add the salmon, spring onions, dill and korma paste. Add the zest and juice and give the mixture a good stir.

  2. Divide the mixture into 8, then using floured hands, shape each piece into a 10cm-wide round pattie. Sprinkle the flour over a clean surface and roll each kofta in flour. Dip each kofta all over in egg and then roll in the breadcrumbs. Repeat this process for all 8 koftas. If time allows, chill for 30 mins, to allow the koftas to set.

  3. Meanwhile, make the Indian coleslaw. In a small frying pan, heat the sesame seeds for 2 mins or until golden brown. Transfer the seeds to a plate to cool. Place the pan back on the heat and add the korma paste with 2tbsp of water for 2 mins. Stir well during cooking. Remove from the heat and allow the paste to cool.

  4. Finely shred the fennel, coarsely grate the celeriac and carrot, then mix together in a bowl with the lemon juice. Once the paste has cooled,add to the vegetables with the yogurt and coriander. Stir to mix and season to taste. Sprinkle with the toasted sesame seeds.

  5. In a non-stick frying pan, spray some 1-cal oil and fry half the koftas over a medium heat for 80-10 mins, turning once, until golden brown and piping hot. Repeat with the remaining koftas. Serve the koftas with a wedge of lime and a generous serving of Indian slaw.


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