INDIAN-SPICED FISH CAKES

Indian-spiced fish cakes image

Spice up leftover cooked salmon in these simple, freezable fishcakes with cooling raita

Provided by Sara Buenfeld

Time 30m

Number Of Ingredients 10

Ingredients

600g potato , 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

Steps:

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.

Nutrition Facts : Calories 551 calories, Fat 26 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 60 grams carbohydrates, Sugar 2 grams sugar, Fiber 4 grams fiber, Protein 23 grams protein, Sodium 0.43 milligram of sodium