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    Indian-spiced fishcakes with fine beans

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    Indian-spiced fishcakes with fine beans

    • Preparation time: 10 minutes
    • Cooking time: 20 minutes
    • Total time: 30 minutes

    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.

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    This recipe first appeared in Waitrose & Partners Food, December 2018 issue. Download the Waitrose & Partners Food app for the full issue


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