SPICY FISH CAKES WITH MANGO DIPPING SAUCE

Spicy fish cakes with mango dipping sauce image

These Indian-flavoured salmon and haddock breaded patties can be made in batches and frozen

Provided by Roopa Gulati

Time 1h20m

Yield Makes 12

Number Of Ingredients 18

Ingredients

1kg medium-sized floury potato such as Maris Piper, unpeeled
10 tbsp vegetable oil
2 tsp mustard seed
2 tbsp curry leaf , fresh or dried
2 red onions , finely chopped
2 red chillies , deseeded and chopped
50g ginger , finely chopped
zest 1 lemon
2 eggs , lightly beaten
600g skinless salmon fillet
250g skinless smoked haddock
300ml milk
6 tbsp plain flour , seasoned
3 eggs , lightly beaten
200g fresh white breadcrumb
4 tbsp mango chutney
juice 2 limes
2 tbsp shredded mint

Steps:

Put the potatoes in a large saucepan, cover with salted water, bring to the boil and cook until tender. Drain, leave to cool, then peel and mash.
Heat 4 tbsp of the oil in a pan set over a medium heat. Add the mustard seeds, half the curry leaves, onions, red chillies and ginger, and fry for 5 mins until the onions have softened. Add onion mixture to the mashed potato with the lemon zest, mix well, then work in the eggs.
Put the salmon and smoked haddock in a pan. Add the remaining curry leaves, then pour over the milk plus enough water to cover. Put on the lid and simmer for 3-4 mins, then turn off the heat and leave the fish in the pan for 10 mins to finish cooking. Take the fish out of the milk and leave to cool. Using your hands, break into big flakes, add to the potato mixture and mix gently to combine.
Shape mixture into patties about 9cm diameter and 3cm thick. For the coating, dust each with flour, then dip into the egg and coat with breadcrumbs. Transfer to a tray lined with baking parchment and chill for 30 mins. The fish cakes can be frozen at this point. Put the tray in the freezer and when frozen, pop the fish cakes in bags and seal.
Heat the remaining oil in a frying pan and cook the fish cakes, in batches, for 7-8 mins each side, until golden and crisp. Drain on kitchen paper. To cook fish cakes from frozen, see below.
Combine all the dipping sauce ingredients and stir in 4-5 tbsp water to thin it down. Serve with the fish cakes.

Nutrition Facts : Calories 391 calories, Fat 16 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 6 grams sugar, Fiber 2 grams fiber, Protein 24 grams protein, Sodium 1.2 milligram of sodium