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Indian-spiced fish cakes

Indian-spiced fish cakes

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

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

  • Freezable (Can be frozen uncooked)
Nutrition: per serving
HighlightNutrientUnit
kcal551
fat26g
saturates9g
carbs60g
sugars2g
fibre4g
protein23g
low insalt0.43g
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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

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.

Goes well with

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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