Indian recipe for 2 people, takes only 6 mins; recipe has potato, cumin seed, spring onion, red chilli, coriander, egg, salmon, plain flour, butter and avocado.
Indian-spiced fish cakes
Course: Indian
Servings
2
servings
Prep time
20 mins
Ingredients
- Coriander: 2 tbsp chopped coriander
- Red Chilli: 1 red chilli, deseeded and finely chopped
- Spring Onion: 2 spring onions, finely chopped
- Egg: 1 egg, beaten
- Butter: 25g butter and 1 tbsp sunflower oil
- Avocado: leftover avocado mayo, raita or mango chutney, to serve
- Potato: 600g potato, quartered if large
- Salmon: 100g cooked leftover salmon, flaked into large pieces
- Cumin Seed: 1/2 tsp cumin seeds
- Plain Flour: plain flour, for coating
Directions
- 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.
- 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.
