Indian-spiced fish cakes


Indian-spiced fish cakes

Here is a fishcake with a difference. To make a quick raita, mix a 150g pot of natural yogurt
with a teaspoon of mint jelly and a tablespoon of chopped fresh coriander, then season to taste.


Takes 30 minutes • Serves 2
– 600g/1lb 5oz potatoes, cut into cubes
– ½ tsp cumin seeds
– 2 spring onions, finely chopped
– 1 red chilli, seeded and finely chopped
– 2 tbsp chopped fresh coriander
– 1 egg, beaten
– 100g/4oz cooked leftover salmon, flaked into large pieces plain flour, for coating
– 25g/1oz butter

– 1 tbsp sunflower oil raita or mango chutney and salad leaves, to serve


Step 1:
Boil the potatoes in a pan of lightly salted water for 10–15 minutes until tender.

Step 2: 
Meanwhile, dry-fry the cumin seeds for a couple of seconds in a large non-stick frying pan.

Step 3: 
When soft, drain the potatoes, return them to the pan, then add the cumin, onions, chilli and
coriander with plenty of seasoning. Mash well. When cooled a little, beat in two tablespoons of the
egg, then carefully stir through the salmon. Shape into four rough cakes, then coat in flour.

Step 4: 
In the frying pan, melt the butter with the oil. Fry the cakes for about 2 minutes each side until
golden. Serve with the raita or some mango chutney and salad leaves.

Food: Indian-spiced fish cakes


• Per serving 551 kcalories, protein 23g, carbohydrate 60g, fat 26g, saturated fat 9g, fibre 4g, sugar 2g, salt 0.43g

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