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Makes approximately 18 bite size fish cakes.
Ingredients
• 5 cloves
• 2 pieces cinnamon
• 1.5 tsp cumin seeds
• 5 tbsp vegetable oil
• 1 onion, chopped
• 5 cloves garlic, chopped
• 1 tbsp ginger, chopped
• 1/2-3/4 tsp red chilli powder
• 1 tsp garam masala
• 1.5 tsp dried mango powder, (available from specialist Asian supermarkets)
• 450 g fish fillets, such as salmon, trout, cod or haddock 15g coriander leaves and stalks, chopped
• 1 egg, beaten
• 60 g fresh breadcrumbs, (about 2 large slices of bread), to bind
• chutney, to serve (such as coriander and mint or red chilli and coconut)
Method
1. In a pestle and mortar or spice grinder, grind together the cloves, cinnamon and cumin seeds to a fine powder.
2. Heat 2 tablespoons of the oil in a small non-stick frying pan and fry the onion until golden-brown. Add the garlic and ginger and cook, stirring, over a low heat, for 50-60 seconds. Add salt, to taste, and all the spices; cook for another 20 seconds and set aside.
3. Simmer the fish in a pan in just enough water to cover until just opaque – this takes just 2-4 minutes depending on the thickness of the fillets. Drain on kitchen paper and flake the fish into pieces.
4. Mix together the spiced onion mixture, fish and coriander. Taste and adjust using as much chilli, salt and dried mango powder as you prefer. Stir in the egg and then the breadcrumbs to bind - use as much as you need for soft cakes that will hold their shape. Form into about 18 small, flat cakes with your hands.
5. Heat half of the remaining oil in a large non-stick pan. Add half of the cakes and fry over a low heat until both sides have browned, around 2 minutes per side. Repeat with the remaining oil and cakes. Serve hot with chutney.
Ingredients
• 5 cloves
• 2 pieces cinnamon
• 1.5 tsp cumin seeds
• 5 tbsp vegetable oil
• 1 onion, chopped
• 5 cloves garlic, chopped
• 1 tbsp ginger, chopped
• 1/2-3/4 tsp red chilli powder
• 1 tsp garam masala
• 1.5 tsp dried mango powder, (available from specialist Asian supermarkets)
• 450 g fish fillets, such as salmon, trout, cod or haddock 15g coriander leaves and stalks, chopped
• 1 egg, beaten
• 60 g fresh breadcrumbs, (about 2 large slices of bread), to bind
• chutney, to serve (such as coriander and mint or red chilli and coconut)
Method
1. In a pestle and mortar or spice grinder, grind together the cloves, cinnamon and cumin seeds to a fine powder.
2. Heat 2 tablespoons of the oil in a small non-stick frying pan and fry the onion until golden-brown. Add the garlic and ginger and cook, stirring, over a low heat, for 50-60 seconds. Add salt, to taste, and all the spices; cook for another 20 seconds and set aside.
3. Simmer the fish in a pan in just enough water to cover until just opaque – this takes just 2-4 minutes depending on the thickness of the fillets. Drain on kitchen paper and flake the fish into pieces.
4. Mix together the spiced onion mixture, fish and coriander. Taste and adjust using as much chilli, salt and dried mango powder as you prefer. Stir in the egg and then the breadcrumbs to bind - use as much as you need for soft cakes that will hold their shape. Form into about 18 small, flat cakes with your hands.
5. Heat half of the remaining oil in a large non-stick pan. Add half of the cakes and fry over a low heat until both sides have browned, around 2 minutes per side. Repeat with the remaining oil and cakes. Serve hot with chutney.
