When you think of traditional British food what comes to mind? I’m betting a lot of people would say fish and chips. Nobody does it quite like the British do. But did you know that curry is huge in the UK? In fact, Chicken Tikka Massala is the national dish of Britain. When I learned my Patak’s challenge this month was to create a gluten free meal my mind immediately went to fish. I’m not sure why but it did. Maybe it was that lovely salmon filet sitting in the fridge that I was hoping to make into something new and exciting. And since Molly thoroughly enjoyed the crab cakes we had last week I thought a fish cake would be perfect. And the chips – well yes I know that potatoes are gluten free (I use them in the salmon cakes) but I really wanted to explore the combination of corn and curry. It just seemed like such a good fit (and trust me it is). The texture of these oven baked polenta chips is amazing and the wheels are already turning in my head with other ideas to work with them. Just a note that if you are serving either of these recipes (because they both contain cornmeal) that you make sure your cornmeal is gluten free. Cornmeal itself is simply corn so it is naturally gluten free, however, it may be processed in machines that come in contact with wheat. Gluten free cornmeal is readily available.
We do not have any gluten issues in our house. But I always like to have some tasty recipes in my arsenal for guests with dietary restrictions. There’s nothing worse than going to a dinner party and not being able to eat anything – or at best you might be able to pick away at a undressed salad. Thankfully there are a lot more options available on the grocery store shelves these days to make it much easier to actually serve gluten free dishes that actually taste great. Gluten can hide in a lot of products. Cross contamination is very common and so you might find gluten in places you wouldn’t even think (oats and soy are a great example). So it’s great when a brand takes the guess work out of it for you. Did you know that all products sold in Canada from Patak’s are gluten free? That means no guessing, no scouring the labels for sources of hidden gluten. You can just feel confident knowing they can be used in your gluten free dishes.
Curry Salmon Cakes and Polenta Fries (with mango mayo)
Makes about 10 cakes
- 1 salmon filet (around 350 grams)
- 1 cup of mashed potatoes
- 1 egg
- 1/2 cup of peas
- 1 tablespoon of your favourite Patak’s Curry Paste (I use the Mild Curry Paste)
- About 1/2 cup of cornmeal to coat the fishcakes
- Oil for frying
Bake the salmon filet in the oven at 400 degrees for about 15 minutes or just cooked through (do not over cook).
Once the salmon is cool enough to handle flake into a large bowl. Add the mashed potatoes, egg, peas and curry paste. Mix until all of the ingredients are well combined.
Using your hands form the mixture into about 10 patties. Place the cornmeal in a bowl and coat each side of the salmon patty in the cornmeal. Set on a plate and put in the fridge for at least 10 minutes to firm up.
Put 1-2 tablespoons (depending on the size of your pan) of cooking oil in a large pan and turn to medium high heat.
Remove the salmon cakes from the fridge and place in the pan. You might have to do this in two batches depending on how big your pan is. Cook until slightly golden on each side (about 2 minutes on each side).
- 2 cups of water
- 1 1/2 cups of corn meal
- 1 cup of milk
- 1 tablespoon of olive oil
- 1 tablespoon of your favorite Patak’s Curry Paste (I use the Mild Curry Paste)
- sea or kosher salt
Place the water in a large pot over high heat and bring to a boil.
Turn to low heat and slowly add the cornmeal, stirring constantly.
Add the milk and continue to stir and cook on low heat until the mixture becomes very thick and starts to pull away from the sides of the pot. Remove from heat and stir in the olive oil and curry paste.
Spray a cookie sheet or baking pan (about 8 x 11) with cooking spray or cover in parchment paper.
Spread the polenta mixture on the pan to the thickness you desire (I do mine about 1/2 inch).
Cover with plastic wrap and place in the fridge to chill for at least an hour.
Remove the pan from the fridge and cut the polenta mixture into “fry size” strips. You can cut them right in the pan if you like but I use a cookie sheet and am pretty crazy about not cutting on my cookie sheets so I simply turn my pan upside down and if you’ve cooled it enough it should come out in one big piece.
Arrange the fries on a cookie sheet and sprinkle lightly with sea salt.
Bake in a 450 oven for about 20 minutes (10 minutes each side) or until the edge of the fries start to brown.
- 1/2 cup of Patak’s Sweet Mango Chutney
- 1/2 cup of mayonnaise
Place the chutney and mayonnaise in a small bowl and mix well. Pairs perfectly with both the salmon cakes and the polenta fries.
I am part of the Patak’s Canada ambassador program and I receive special perks as part of my affiliation with this group. The opinions on this blog are my own.