- 85g of gram flour
- 50g of cornflour
- 1tbsp curry powder
- 1tsp fennel seeds, lightly toasted
- ½ tsp turmeric
- 1tsp of nigella seeds
- Juice of half a lime
- Water, cold
- 2x213g can of Alaska pink salmon, well drained
- 200g of frozen peas, defrosted and slightly crushed
- 3 spring onions, trimmed and thinly sliced
- 1 clove of garlic crushed
- A small handful of chopped coriander
- 1 red chilli diced
- Sea salt and black pepper
- Serve with raita
Alaska Salmon and Pea Bhajis recipe!
Ingredients
Method
1) Pre-heat a deep fat fryer to 180c.
2) Whisk all the dry ingredients together. Add the lime juice and enough water to bind – it should be in the form of a loose paste, if a little too runny add a little more gram flour.
3) Fold in the canned salmon, peas, spring onion, garlic, coriander, and red chilli, then season well with sea salt and black pepper. Drop dessertspoons of the mixture into the hot fat and cook in the deep fryer for approximately 2-3 minutes until crispy
and golden. Make sure the centre of the bhaji is cooked through
4) Place the bhajis on a piece of kitchen paper to drain and cool slightly.
5) Serve the salmon and pea bhaji with minted raita. These are great for a canape snack or starter.
Built by Chefs. Powered by You.
For 17 years, The Staff Canteen has been the meeting place for chefs and hospitality professionals—your stories, your skills, your space.
Every recipe, every video, every news update exists because this community makes it possible.
We’ll never hide content behind a paywall, but we need your help to keep it free.
If The Staff Canteen has inspired you, informed you, or simply made you smile, chip in £3—less than a coffee—to keep this space thriving.
Together, we keep the industry connected. Together, we move forward.
