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Indian-spiced fishcakes with fine beans
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Serves: 2
1 large essential potato (around 250g), cubed
1 shallot, roughly chopped
2 Thai chillies, stalks removed
2 garlic cloves, roughly chopped
240g pack skinless, boneless cod or haddock fillets
3 tsp Cooks’ Ingredients curry powder
1 essential large egg, beaten
100g golden breadcrumbs
2½ tbsp vegetable oil
2 tsp black mustard seeds
200g pack fine beans, trimmed
20 dried or fresh curry leaves
1 tbsp essential Greek style natural yogurt, to serve
2 tsp mango chutney, to serve
1. Boil the potato in salted water until tender (about 10 minutes); drain and mash. In a food processor, whizz the shallot, chillies and garlic to a paste. Add the fi sh and 2 tsp curry powder; season and whizz to a coarse paste. Put in a bowl; mix in the potato. Shape into 6 patties, dip in the egg, then coat in the breadcrumbs. (To freeze, put in an airtight container, separating the patties with parchment. Freeze for up to 3 months; defrost before cooking.)
2. Heat ½ tbsp oil in a frying pan; add the mustard seeds. When they sputter, add the beans, curry leaves and 1 tsp curry powder. Season and fry over a medium-high heat for 4-5 minutes, until just tender. Heat the remaining 2 tbsp oil in a large frying pan; fry the fi shcakes for 2-3 minutes each side until golden and cooked through. Serve with the beans, yogurt and chutney.
This recipe first appeared in Waitrose & Partners Food, December 2018 issue. Download the Waitrose & Partners Food app for the full issue
Typical values per serving:
Energy |
2,711kJ 646kcals |
---|---|
Fat | 24g |
Saturated Fat | 3.2g |
Carbohydrate | 66g |
Sugars | 12g |
Protein | 38g |
Salt | 1.3g |
Fibre | 8.5g |
This recipe was first published in November 2018.
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