Thea Dianne’s salmon keftethes

Ingredients

• 100 ml extra-virgin olive oil, plus extra for pan-frying
• 1 large brown onion, finely diced
• 1 tsp each ground cumin, ground cinnamon and ground nutmeg
• 2 large vine-ripened tomatoes, peeled, seeded and finely diced, juice reserved
• 1 tbsp tomato paste
• 1 salmon fillet (500gm), skin off, pin-boned and finely diced
• Bunch at-leaf parsley, leaves picked and very finely chopped, plus extra leaves for garnishing
• Bunch mint, leaves very finely chopped
• 2 tbsp plain flour, plus extra for rolling
• To taste: freshly ground white pepper
• For serving: lemon cheeks

Instructions

1. 1

   1.: Heat a frying pan over low heat and add the oil. When hot, add the onion and cook for 5-10 minutes, until it starts to caramelise. Remove from heat and stir through the cumin, cinnamon and nutmeg. Set aside to cool.

2. 2

   2.: Combine the tomato juice with ½ cup (125 ml) of water and mix in the tomato paste until smooth. Combine this with the onion, diced tomato, salmon, parsley, mint and flour. Beat well using a wooden spoon until the mixture becomes pasty and sticks together. Add salt flakes and white pepper to taste.

3. 3

   3.: Form 4cm balls from the mixture, flatten into patties and coat in the extra flour.

4. 4

   4.: Heat a frying pan over medium heat and add the oil for pan-frying. When hot, cook the patties for about 2-3 minutes each side, until just cooked through.

5. 5

   5.: Serve garnished with extra parsley leaves, with lemon cheeks.