Alaska Salmon and Pea Bhajis recipe!

Alaska Seafood Marketing Institute

Alaska Seafood Marketing Institute

Premium Supplier 9th July 2020

Alaska Salmon and Pea Bhajis recipe!

60 min

Try it today.


  • 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


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.

In these challenging times…

…the hospitality landscape has dramatically changed in the last two months, and with that our advertising revenues have all but expired, significantly impacting our business. Despite having to furlough a large portion of our staff, we are still delivering the valuable content and honest information, which hundreds of thousands of you come to The Staff Canteen for. We believe we have a critical role to play in informing and supporting our audience. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs, are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector.

Your financial support means we remain independent and open to all. We were launched by a chef and remain the voice of chefs and other hospitality professionals.

We need your support to keep delivering the products and content that you love, giving you the platform to share opinions and inspiration. Every contribution whether big or small, means so much.
Support The Staff Canteen from as little as £1 today. Thank you