Name: Spicy fish cakes with mango dipping sauce
Prep time: 40 min
Cook time: 40 min
Total time: 1 h 20 min
Yield: Makes 12
Cuisine: Indian
Ingredients: 1kg medium-sized floury potato such as Maris Piper, unpeeled; 10 tbsp vegetable oil; 2 tsp mustard seed; 2 tbsp curry leaf fresh or dried; 2 red onions finely chopped; 2 red chillies deseeded and chopped; 50g ginger finely chopped; zest 1 lemon; 2 eggs lightly beaten; 600g skinless salmon fillet; 250g skinless smoked haddock; 300ml milk; 6 tbsp plain flour seasoned; 3 eggs lightly beaten; 200g fresh white breadcrumb; 4 tbsp mango chutney; juice 2 limes; 2 tbsp shredded mint

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Spicy fish cakes with mango dipping sauce

Spicy fish cakes with mango dipping sauce

Roopa Gulati

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Makes 12

More effort

Prep: 40 mins

Cook: 40 mins

Plus chilling

A star rating of 4 out of 5.4 ratingsRate

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These Indian-flavoured salmon and haddock breaded patties can be made in batches and frozen

Freezable

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Ingredients

Nutrition

Units:

MetricUS

1kg medium-sized floury potato

such as Maris Piper, unpeeled
10 tbsp vegetable oil
2 tsp mustard seed
2 tbsp curry leaf

fresh or dried
2 red onions

finely chopped
2 red chillies

deseeded and chopped
50g ginger

finely chopped
zest 1 lemon
2 eggs

lightly beaten
600g skinless salmon fillet
250g skinless smoked haddock
300ml milk

For the coating

6 tbsp plain flour

seasoned
3 eggs

lightly beaten
200g fresh white breadcrumb

For the mango dipping sauce

4 tbsp mango chutney
juice 2 limes
2 tbsp shredded mint

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Nutrition: per serving

kcal391
fat16g
saturates3g
carbs39g
sugars6g
fibre2g
protein24g
salt1.2g

low

Method

step 1

Put the potatoes in a large saucepan, cover with salted water, bring to the boil and cook until tender. Drain, leave to cool, then peel and mash.
step 2

Heat 4 tbsp of the oil in a pan set over a medium heat. Add the mustard seeds, half the curry leaves, onions, red chillies and ginger, and fry for 5 mins until the onions have softened. Add onion mixture to the mashed potato with the lemon zest, mix well, then work in the eggs.
step 3

Put the salmon and smoked haddock in a pan. Add the remaining curry leaves, then pour over the milk plus enough water to cover. Put on the lid and simmer for 3-4 mins, then turn off the heat and leave the fish in the pan for 10 mins to finish cooking. Take the fish out of the milk and leave to cool. Using your hands, break into big flakes, add to the potato mixture and mix gently to combine.
step 4

Shape mixture into patties about 9cm diameter and 3cm thick. For the coating, dust each with flour, then dip into the egg and coat with breadcrumbs. Transfer to a tray lined with baking parchment and chill for 30 mins. The fish cakes can be frozen at this point. Put the tray in the freezer and when frozen, pop the fish cakes in bags and seal.
step 5

Heat the remaining oil in a frying pan and cook the fish cakes, in batches, for 7-8 mins each side, until golden and crisp. Drain on kitchen paper. To cook fish cakes from frozen, see below.
step 6

Combine all the dipping sauce ingredients and stir in 4-5 tbsp water to thin it down. Serve with the fish cakes.

RECIPE TIPS

COOKING FROM FROZEN

To cook the fish cakes from frozen, fry on a lower heat than you would normally – this prevents them colouring too quickly. Frozen fish cakes will take 10 mins on each side or until piping hot in the middle.

Recipe from Good Food magazine, February 2012

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A star rating of 4 out of 5.4 ratings

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