Indian-spiced fish cakes

Recipe uploaded by

Sara Buenfeld

2 ratings

Recipe by Sara Buenfeld

Subscribe to Good Food magazine - 3 issues for £3

Tested

Leave a comment or rate this recipe

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.
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.

Simple raita

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

PER SERVING

551 kcalories, protein 23g, carbohydrate 60g, fat 26 g, saturated fat 9g, fibre 4g, salt 0.43 g

Latest comments and suggestions

• mashimario

  03 April 2009

  mashimario commented on this recipe

  its was soooo yummy! i used more herbs and i didnt have any left over salmon, so i poached the salmon!!!!!! also i used old bread to make crispy breadcrumbs!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Kiwi Judi

  06 April 2009

  Kiwi Judi commented on this recipe

  If serving with Naan bread, use both mango chutney to serve and spread a little raita on the bread. In this case, make traditional raita with cucumber and coriander - not mint jelly.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Frantic Flapjack

  15 April 2009

  Frantic Flapjack rated and commented on this recipe

  

  I think mine needed more seasoning. They were okay but just that. Wouldn't rush to make them again. Served with roasted carrots and parsnips.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• CloClo

  05 August 2009

  CloClo rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/10205/

Your binder

• Register
• Sign in
• More info

Sign up or sign in to receive a £40 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.

Ingredients

• 600g potatoes , 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

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Cajun & Creole Caribbean French German Greek Indian Italian Mediterranean Mexican Moroccan Scottish Spanish Swiss Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Annabel Karmel Anthony Worral Thompson Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Silvana Franco Thane Prince Tony Tobin Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Suitable for diabetics Search by magazine BBC Good food olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Serves 2

Preparation and cooking times

Prep 20 mins

Cook 6 mins

Can be frozen uncooked

Ingredients

• 600g potatoes , 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

PER SERVING

551 kcalories, protein 23g, carbohydrate 60g, fat 26 g, saturated fat 9g, fibre 4g, salt 0.43 g

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.

Recipes from the new TV channel and celebrity chefs. goodfoodchannel.co.uk