Spiced Fishcakes
A classic recipe with an Indian twist.
Serves: 4
Introduction
"This recipe is inspired by our Aunty Jane. A version of these fishcakes would always be on the table when we went to visit and more often than not she would bring a batch with her if she came to visit. A perfect little snack and a great addition to any party spread.” – Kevin (Rafi's son).
Serves 4 |
| 450g firm white fish (haddock, coley or cod) |
| 2 medium potatoes (boiled and mashed) |
| 4 spring onions (finely chopped) |
| 2 green chillies (finely chopped) |
| 1 inch ginger (finely grated) |
| Small handful of coriander (finely chopped) |
| 2 tbsp Coriander Seeds (roasted and coarsely crushed) |
| Salt and pepper to taste |
| 2 eggs, beaten |
| Flour for dusting |
| Breadcrumbs to coat |
| Oil for frying |
Instructions
- Steam the fish until just cooked, cool and break up into small flakes removing any bones.
- Dry roast the coriander seeds and coarsely crush in a pestle and mortar or coffee grinder and set aside.
- When the fish is cool combine with the potato, coriander seeds, spring onions, chilli, ginger, coriander leaves, salt and one egg. Mix well until the mixture is well incorporated. Place in the fridge for 30 minutes to cool and firm up.
- Shape the mixture into small round flat cakes, dip into flour then egg then breadcrumbs.
- Either shallow fry in small batches turning once or alternatively deep-fry until evenly golden all over.
- Best served warm with a chilli sauce or raita style dip.
