Salmon Loaf Goan style....

This is a quick and easy recipe for meatless intervals like Lent. It is also very child friendly and a great way to get your children to eat their vegetables.  For a child friendly recipe leave out the green chili in the mixture and the hot sauce in the topping.

Ingredients

2 cans sockeye pink salmon
1 onion chopped
1 heaped teaspoon grated ginger
1 heaped teaspoon grated garlic
1 or more green chilies according to taste (optional)
1 zucchini grated/chopped finely*
1 carrot grated/chopped finely*
2 tablespoons chopped coriander (optional)
1 egg lightly beaten
1 tablespoon mayonnaise
1/2 cup ground almonds( or soft breadcrumbs)
1/2 cup Parmesan cheese
1/2 teaspoon salt (or to taste)
1/4 teaspoon black ground pepper
1/2 -1  lemon or lime juiced
* add any vegetables of your choice, peas, chopped peppers any variety, finely chopped cauliflower etc

Topping Glaze (optional)
1 tablespoon hot sauce
1 tablespoon ketchup

Method

Preheat oven to 350 F. Chop all your vegetables

Drain and flake the salmon cans

 Add all the vegetables

 Lastly add the eggs, mayonnaise, almonds, cheese, lemon juice, salt and pepper in that order.  Mix well

Line and grease a loaf pan.  Fill the pan with the mixture.  Flatten with the back of a spoon so that the mixture is well packed and smooth on the top.

Bake for 40 minutes 

Mix the topping glaze and spread on the top of the loaf and leave for another 10 minutes.  The loaf should be lightly browned and firm, and leaving the side of the pan when it is done.

Note: In a convection oven you will need less cooking time