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Indian Spiced Fish Cakes

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Ingredients
  Potatoes 21 Ounce, quartered if large (600 Gram, 1 Pound 5 Ounce)
  Cumin seeds 1⁄2 Teaspoon
  Spring onions 2 , finely chopped
  Red chili 1 , deseeded and finely chopped
  Chopped coriander 2 Tablespoon
  Egg 1 , beaten
  Cooked salmon 4 Ounce, flaked into large pieces (100 Gram, Leftover)
  Plain flour 1⁄2 Cup (8 tbs) (For Coating)
  Butter 1 Ounce (25 Gram)
  Sunflower oil 1 Tablespoon
  Avocado mayo/Raita / mango chutney 1 Tablespoon (Leftover, For Serving)
Directions

GETTING READY
1. In a saucepan, add potatoes and bring to boil

MAKING
2. In a large, nonstick pan, dry fry the cumin seeds ffor a few minutes till fragrant; set aside
3. When the potatoes turn soft, drain them, bring back to the saucepan, add the cumin, onions, chilli and coriander with lots of seasoning and mash them all together
4. Allow it to cool down, beat two tablespoons of egg into it and stir in the salmon carefully
5. Shape this into four rough cakes, coat them with flour and either freeze on a baking sheet until solid, or fry in a frying pan with melted butter and oil for a couple of minutes until golden

SERVING
6. Serve with mayo, mango chutney or raita and some salad leaves

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Indian
Course: 
Appetizer
Method: 
Fried
Ingredient: 
Salmon
Interest: 
Party
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
20 Minutes
Servings: 
4

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