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
1/2 cup of Patak's Sweet Mango Chutney
1/2 cup of mayonnaise
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.
Place the chutney and mayonnaise in a small bowl and mix well. Pairs perfectly with both the salmon cakes and the polenta fries.