MASALA FISH CAKES

This delicious Fish Cake is another recipe taken form our new recipe book GUNPOWDER.  We served it with Burani Raita  which is a perfect accompaniment  and the crispy fried garlic is a perfect foil for the fish cakes.  Try them once  and you will never want to eat any other fish cake.  GUNPOWDER suggest  having them with bread, an Indain “Fish finger” sandwich.

INGREDIENTS Makes 8 fish cakes

400 g skinless cod
¼ teaspoon ground turmeric
A pinch of sea salt
600 g floury potatoes, peeled and boiled
1 teaspoon grated fresh ginger
1 green chilli, finely chopped
½ teaspoon cumin seeds, toasted and ground
2 tablespoons finely chopped coriander
½ teaspoon freshly ground black pepper
½ teaspoon garam masala
2 medium eggs
200 g panko breadcrumbs
Sunflower or rapeseed oil, for shallow frying

For the bhurani raita
half teaspoon black salt
half teaspoon red chilli powder
2 tablespoon rapeseed or olive oil
5 garlic cloves, finely chopped
2 tablespoon freshly chopped coriander
400 g Greek yogurt

METHOD:

bhurani raita

Combine the yogurt, black salt and red chilli powder in a bowl and whisk well.

Set a small pan over a medium heat. Add the oil. Once the oil is hot, add the chopped garlic and fry until golden brown. Set aside to cool.

Once the fried garlic is cooled, set a little aside for garnish, then add the rest to the yogurt mixture, along with the oil you fried it in. Mix well and serve garnished with the reserved garlic and the coriander.

Place the fish in a wide, deep pan with a lid and sprinkle over the turmeric and salt. Pour in enough water to fully submerge, then cover and simmer over medium heat for 10 minutes. Strain and, once cooled, flake the fish onto a plate.

Grate the cooked potatoes into a bowl. Add the fish, ginger, chilli, cumin, coriander, black pepper and garam masala, and mix together well. Using your hands, shape the mixture into eight patties.

Whisk the eggs together in a shallow dish and place the panko breadcrumbs in a separate shallow dish. Dip each fish cake in the beaten egg and then in the panko breadcrumbs, then repeat the process so that they are thoroughly coated. Refrigerate for 30 minutes (or pop in the freezer for 15 minutes).

Heat a shallow pool of oil in a non-stick frying pan and, when hot, fry the fish cakes for about 4 minutes on each side, until golden and crisp. Add more oil to the pan, if necessary. Serve warm with the Bhurani Raita