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
Boil the potatoes in a pan of lightly salted water for 10–15 minutes until tender.
Meanwhile, dry-fry the cumin seeds for a couple of seconds in a large non-stick frying pan.
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.
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