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Keralan-style fish cakes with chapatis
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Serves: 4 as a starter or light lunch
240g pack cod fillets, cut into chunks
½ x 175g jar Cooks’ Ingredients Keralan Curry Paste
300g sweet potatoes, peeled and diced
½ x 28g pack Cooks’ Ingredients Coriander, plus extra for garnish
1 tbsp plain flour
1-2 tbsp vegetable oil
4 chapatis, warmed
Natural yogurt and mango chutney, to serve
1. Place the cod and Keralan curry paste in a bowl and mix to coat evenly. Set aside.
2. Cook the sweet potato in boiling water for 8-10 minutes until tender, drain and cool. Place in a food processor with the cod and any excess curry paste, the coriander and flour. Season and blend to give a coarse texture.
3. With damp hands, mould the mixture into 12 fish cakes. Heat the oil in a non-stick frying pan and fry the fish cakes in 2-3 batches for 3-4 minutes each side until golden and cooked through. Serve on top of the warmed chapatis with a spoonful of yogurt and mango chutney, garnished with coriander.
Typical values per serving:
including 1 tbsp yogurt and 1 tbsp chutney
This recipe was first published in March 2019.