Spicy fish cakes with mango dipping sauce

Spicy fish cakes with mango dipping sauce

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(3 ratings)

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Cooking time

Prep: 40 mins Cook: 40 mins Plus chilling

Skill level

Moderately easy

Servings

Makes 12

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

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per serving

kcalories
391
protein
24g
carbs
39g
fat
16g
saturates
3g
fibre
2g
sugar
6g
salt
1.2g

Ingredients

  • 1kg medium-sized floury potatoes such as Maris Piper, unpeeled
  • 10 tbsp vegetable oil
  • 2 tsp mustard seeds
  • 2 tbsp curry leaves, 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 fillets
  • 250g skinless smoked haddock
  • 300ml milk

For the coating

  • 6 tbsp plain flour, seasoned
  • 3 eggs, lightly beaten
  • 200g fresh white breadcrumbs

For the mango dipping sauce

  • 4 tbsp mango chutney
  • juice 2 limes
  • 2 tbsp shredded mint

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Method

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

Recipe from Good Food magazine, February 2012

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Comments

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alix12's picture
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Really tasty cakes. My only quibble is the mango sauce - it makes more sense to just add lime to a mango rather than have all that sugar from bought mango chutney I think. A really good recepy for all the family and kept us all full all evening. Thank you for sharing it with us.

Frantic Flapjack's picture

Made 12 as stated in the recipe but they were very large! They stayed together well when cooked and tasted lovely. Served with peas & stir-fried lettuce. The mango sauce was really lovely too but go easy on the water. It doesn't need 4-5 tbsp - try 1 tbsp first and see how it goes.

kwarrill's picture
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These turned out great, very tasty. Despite the fact that I had forgotten to mix in any eggs, they formed lovely little "cakes".
Will definitely cook again.

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