- Serving: 2
Nutrition facts (per portion)
- Calories: 551
- Fat Content: 26g
- Saturated Fat Content: 9g
- Carbohydrate Content: 60g
- Sugar Content: 2g
- Fiber Content: 4g
- Protein Content: 23g
- Sodium Content: 0.43g
Indian-spiced fish cakes
Ingredients
- potato - 600g potato, quartered if large
- cumin-seed - 1/2 tsp cumin seeds
- spring-onion - 2 spring onions, finely chopped
- red-chilli - 1 red chilli, deseeded and finely chopped
- coriander - 2 tbsp chopped coriander
- egg - 1 egg, beaten
- salmon - 100g cooked leftover salmon, flaked into large pieces
- plain-flour - plain flour, for coating
- butter - 25g butter and 1 tbsp sunflower oil
- avocado - leftover avocado mayo, raita or mango chutney, to serve
Instructions
- 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.
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.
Add to Favourites
