Indian-spiced fish cakes
Spice up leftover cooked salmon in these simple, freezable fishcakes with cooling raita
- Prep:20 mins
Cook:6 mins
- Serves 2
- Easy
Nutrition per serving
- kcal 551
- fat 26g
- saturates 9g
- carbs 60g
- sugars 2g
- fibre 4g
- protein 23g
- salt 0.43g
Ingredients
- 600g potatoes, quartered if large
- ½ tsp cumin seeds
- 2 spring onions, finely chopped
- 1 red chilli, deseeded and finely chopped
- 2 tbsp chopped coriander
- 1 egg, beaten
- 100g cooked leftover salmon, flaked into large pieces
- plain flour, for coating
- 25g butter and 1 tbsp sunflower oil
- leftover avocado mayo, raita or mango chutney, to serve
Tip
Simple raitaMix 150g pot natural yogurt with 1 tsp mint jelly, 1 tbsp chopped coriander and seasoning to taste.
Method
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.