Masala Salmon Cakes

Masala Salmon Cakes

1 14-16 oz. can wild Alaskan pink or sockeye salmon
4 cloves garlic, chopped
1 tablespoon chopped sweet onion
1 teaspoon red mirch masala
1 tablespoon coriander seeds, crushed lightly
1/4 teaspoon cumin-coriander powder
1/4 teaspoon turmeric powder
Juice of 1/2 lemon
1 tablespoon cranberry chutney (recipe follows)
1 egg white
Salt
8 tablespoons canola oil (for frying)

Combine all ingredients (except canola oil) in mixing bowl, and mix thoroughly. Then, form 6 patties by hand, and place in heated canola oil in frying pan. Fry until golden brown on each side. Serve immediately, topped with chopped parsley, if desired. Enjoy!

Cranberry Chutney

1 12 oz. package cranberries
5 tablespoons fenugreek masala: 4 parts canola oil, 2 parts crushed fenugreek, 1 part red mirch masala, 0.5 part asafoetida, salt
2 tablespoons extra-virgin olive oil

Combine all ingredients in a food processor and blend until smooth.