AT A GLANCE
|01||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.|
|02||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.|
|03||Form 4cm balls from the mixture, flatten into patties and coat in the extra flour.|
|04||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.|
|05||Serve garnished with extra parsley leaves, with lemon cheeks.|
Note This recipe was published in the Sydney Seafood School Cookbook ($49.99, hbk, Penguin Lantern) by Roberta Muir and has been reproduced with minor GT style changes.