Salmon and Saffron Patties, with Spinach and Rice

Name: Salmon and Saffron Patties, with Spinach and Rice
Yield: This would feed 6 people as a summer supper.
Cuisine: Iran
Ingredients: 1 teaspoon baking powder; 9 eggs; 2 teaspoons flour; 3 cups basmati rice (or other rice of your choice); oil for frying; butter for frying; 3 anchovy fillets, chopped; juice of 1 lemon; 3 fresh salmon cutlets (or 2 x 400 g cans good quality salmon, drained well); 1 teaspoon turmeric; salt and pepper; 1 large onion, chopped; 3 bags or bunches of fresh spinach (or 2 packs frozen)

Preparation info

This would feed
6
people as a summer supper.

Difficulty
Medium

Appears in

Persia in Peckham

By Sally Butcher

Published 2007

About

These are basically fish kookoo, similar to the kookoo recipes. But with the use of fish, the kookoo elevates from snack material to a rather elegant dinner component.

Ingredients

For the Fish

3 fresh salmon cutlets (or 2 x 400 g cans good quality salmon, drained well)
juice of 1

Asia
Iran
Dinner
Supper
Pescatarian

Method

If you are using fresh salmon, poach it in a little salted water; when cooked, set aside to cool. Cook the rice according to your normal method. Wash or defrost the spinach. If you are using fresh, cook in boiling salted water for 2–3 minutes, drain well and then chop roughly. If you are using frozen