Spicy Salmon Kebabs

Posted in Fish, Recipes

machli kebabThese spicy salmon kebabs are so quick and easy to make.

Stuff them into wholemeal pitta with a dollop of ketchup and lettuce and enjoy.

Spicy Salmon Kebabs
Recipe type: Starter
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 500g tinned or fresh cooked salmon (boneless and skinless)
  • 300g mashed potato flakes
  • 3 chopped spring onions
  • 1 tsp all purpose seasoning
  • salt and pepper to taste
  • 0.5 tsp red chilli powder
  • juice of ⅕ lemon or 1 tbsp lemon juice
  • 1 egg beaten
  • breadcrumbs
  • 2 tbsp olive oil for brushing or sunflower oil for shallow frying
  1. Place salmon into a clean non metallic bowl
  2. Make mashed potato as per instructions on packet (usually just add boiling water)
  3. Mix salmon, potato, spring onions and all other ingredients together
  4. Shape the mixture into patties the size of your palm
  5. Dip the patties into the egg
  6. Coat the patties with breadcrumbs
  7. Heat the oil in a pan and shallow fry until each side is golden brown, drain on kitchen paper towel
  8. Alternatively, brush with olive oil and place in a hot oven (180 degrees) until golden brown
For the salmon, use tinned or left over salmon from a curry (just give it a little rinse before using) If using fresh salmon, cook it until it loses it's translucency and become opaque.


  1. How do I mix raw salmon with potatos to form a patty? Shouldn’t it be shredded or at least flaky for that to be done?

  2. Hello Shy, with the salmon, when I used the cooked tin salmon or left over cooked curried salmon which I give a quick rinse. Then I mash it up woth a fork for a a minute or two. If you have raw salmon, just shallow fry in a bit of olive oil on each side until cooked. When salmon is cooked enough to eat safely it will lose it’s translucency and become opaque. Will update the recipe instructions to state this. Thanks. Enjoy!

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