Indian-spiced fish cakes
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
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Showing items 1 to 3 of 6
- 600g potatoquartered if large
- ½ tsp cumin seeds
- 2 spring onionsfinely chopped
- 1 red chillideseeded and finely chopped
- 2 tbsp chopped coriander
- 1 eggbeaten
- 100g cooked leftover salmonflaked into large pieces
- plain flourfor coating
- 25g butterand 1 tbsp sunflower oil
- leftover avocadomayo, raita or mango chutney, to serve
Nutrition: per serving
- kcal551
- fat26g
- saturates9g
- carbs60g
- sugars2g
- fibre4g
- protein23g
- salt0.43glow
Method
step 1
Boil the potatoes. Meanwhile, dry-fry the cumin seeds for a couple of secs in a large non-stick frying pan. When soft, drain the potatoes, return to the saucepan, add the cumin, onions, chilli and coriander with plenty of seasoning, then mash well. When cooled a little, beat in 2 tbsp of the egg, then carefully stir through the salmon. Shape into 4 rough cakes, then coat in flour. If freezing, freeze on a baking sheet until solid, then pack up.
step 2
In the frying pan, melt the butter with the oil. Fry the cakes for about 2 mins each side until golden. Serve with the mayo, raita (recipe below) or mango chutney and some salad leaves.
