Indian-spiced Fish Cakes
In this recipe, tender boiled potatoes are mashed with fragrant cumin seeds, spring onions, red chillies, fresh coriander, and flaked salmon to create flavorful and hearty salmon potato cakes. These crisp and golden cakes are perfect for a delicious and satisfying meal, especially when served with a side of creamy avocado mayo, refreshing raita, or tangy mango chutney.
— Constant Cookbook
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
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.
Cook Time
6M
Prep Time
PT20M
Yield
Serves 2
Nutrition
- Calories: 551 calories
- Fat Content: 26 grams fat
- Saturated Fat Content: 9 grams saturated fat
- Carbohydrate Content: 60 grams carbohydrates
- Sugar Content: 2 grams sugar
- Fiber Content: 4 grams fiber
- Protein Content: 23 grams protein
- Sodium Content: 0.43 milligram of sodium
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