Indian Spiced Fish Cakes Recipe
Ingredients
| 600 g/1lb 5 oz potatoes, quartered if large | ||
| Cumin seeds | 1/2 Teaspoon | |
| Onions spring | 2 , finely chopped | |
| 1 red chilli, deseeded and finely chopped | ||
| Coriander | 2 Tablespoon, chopped | |
| Egg | 1 , beaten | |
| 100 g/4 oz cooked leftover salmon, flaked into large pieces | ||
| Plain flour, for coating | ||
| 25 g/1 oz butter and 1 tbsp sunflower oil | ||
| Leftover avocado mayo, raita or mango chutney, to serve | ||
Directions
GETTING READY
1. In a saucepan, add potatoes and bring to boil
MAKING
2. In a large, nonstick pan, dry fry the cumin seeds ffor a few minutes till fragrant; set aside
3. When the potatoes turn soft, drain them, bring back to the saucepan, add the cumin, onions, chilli and coriander with lots of seasoning and mash them all together
4. Allow it to cool down, beat two tablespoons of egg into it and stir in the salmon carefully
5. Shape this into four rough cakes, coat them with flour and either freeze on a baking sheet until solid, or fry in a frying pan with melted butter and oil for a couple of minutes until golden
SERVING
6. Serve with mayo, mango chutney or raita and some salad leaves
1. In a saucepan, add potatoes and bring to boil
MAKING
2. In a large, nonstick pan, dry fry the cumin seeds ffor a few minutes till fragrant; set aside
3. When the potatoes turn soft, drain them, bring back to the saucepan, add the cumin, onions, chilli and coriander with lots of seasoning and mash them all together
4. Allow it to cool down, beat two tablespoons of egg into it and stir in the salmon carefully
5. Shape this into four rough cakes, coat them with flour and either freeze on a baking sheet until solid, or fry in a frying pan with melted butter and oil for a couple of minutes until golden
SERVING
6. Serve with mayo, mango chutney or raita and some salad leaves
Chef
