FISH CAKES

Fish cakes are usually served as starters and are particularly popular with Indian men when they are ordered as an accompaniment while enjoying a few drinks with friends, when they are referred to as ‘bites’. They go particularly well with chilli sauces.

500 g potatoes, peeled and chopped

1 kg white fish, chopped

1 tsp crushed garlic

1 tsp crushed ginger

1 onion, finely chopped

½ tsp turmeric

1 green chilli, chopped

1 tsp coriander seeds, crushed

1 tsp salt

5 sprigs fresh coriander leaves, finely chopped

1 Tbsp garam masala

¼ cup cake flour

¾ cup dried breadcrumbs

3 eggs, lightly beaten

5 Tbsp vegetable oil

1.      Boil the potatoes until soft.

2.      In a meat grinder or blender, mix the fish and the potatoes together to a coarse mixture.

3.      In a large bowl, combine the fish mixture, garlic, ginger, onion, turmeric, chilli, coriander seeds, salt, coriander leaves and garam masala. Cover the bowl and set aside in the fridge.

4.      Place the flour, breadcrumbs and beaten eggs in separate, shallow bowls.

5.      Mould some of the fish mixture into a ball, roll it in the flour, dip in the egg, then roll in the breadcrumbs until the crumbs coat the fish cake. Continue this process for all the fish mixture.

6.      Heat the oil in a frying pan and fry the fish cakes, turning until golden brown. Drain on kitchen paper before serving.

Makes approximately 16