Name: Indian-spiced fish cakes
Prep time: 20 min
Cook time: 6 min
Total time: 30 min
Yield: 2
Cuisine: Indian
Ingredients: 600g potato quartered if large; ½ tsp cumin seeds; 2 spring onions finely chopped; 1 red chilli deseeded and finely chopped; 2 tbsp chopped coriander; 1 egg beaten; 100g cooked leftover salmon flaked into large pieces; plain flour for coating; 25g butter and 1 tbsp sunflower oil; leftover avocado mayo, raita or mango chutney, to serve

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Indian-spiced fish cakes

Indian-spiced fish cakes

Sara Buenfeld

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Serves 2

Easy

Prep: 20 mins

Cook: 6 mins

A star rating of 3.6 out of 5.10 ratingsRate

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Spice up leftover cooked salmon in these simple, freezable fishcakes with cooling raita

Freezable (Can be frozen uncooked)

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Foil-poached salmon with dill & avocado mayo

A star rating of 4.3 out of 5.7 ratings

Ingredients

Nutrition

Units:

MetricUS

600g potato

quartered if large
½ tsp cumin seeds
2 spring onions

finely chopped
1 red chilli

deseeded and finely chopped
2 tbsp chopped coriander
1 egg

beaten
100g cooked leftover salmon

flaked into large pieces
plain flour

for coating
25g butter

and 1 tbsp sunflower oil
leftover avocado

mayo, raita or mango chutney, to serve

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Nutrition: per serving

kcal551
fat26g
saturates9g
carbs60g
sugars2g
fibre4g
protein23g
salt0.43g

low

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.

RECIPE TIPS

SIMPLE RAITA

Mix 150g pot natural yogurt with 1 tsp mint jelly, 1 tbsp chopped coriander and seasoning to taste.

Recipe from Good Food magazine, April 2009

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A star rating of 3.6 out of 5.10 ratings

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