Spicy fish cakes with mango dipping sauce
- Preparation and cooking time
- Plus chilling
- More effort
- Makes 12
- 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
For the mango dipping sauce
- 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.