Indian Inspired Fish Cakes


I am a seafood lover.
Prawns, calamari, lobster, cod, smoked salmon; all my favourites. All make me weak at the knees.

So when I came across this recipe in a cookbook, I thought I would 'indianise' them!

What makes these fish cakes even tastier is the creamy melting middle.

These are actually very easy and yummy to make. With this recipe, you can make 4 palm-sized fishcakes.

Ingredients

480g smoked haddock
2 potatoes
160ml milk
15g butter
15g plain flour
salt and pepper, to season
a handful of cheddar cheese, grated
a handful of parsley, chopped
splash of milk
1 tbsp butter
1tsp coriander powder
1tsp cumin powder
1tsp chilli powder
juice of half a lemon
a handful of dried fenugreek, crushed
1tsp smoked paprika
egg, flour and breadcrumbs, for the coating

Method

1. Place the smoked haddock on a baking tray and cook in the oven for 15 mins, gas mark 4.
2. Peel and boil both of the potatoes. Once cooked through, add a splash of milk, 1tbsp butter, season and mash till smooth
3. Flake in the fish to the mashed potatoes, add coriander powder, cumin powder, chilli powder, lemon juice, dried fenugreek and smoked paprika. Mix together.
4. To make the white sauce, mix together the milk, butter and plain flour. Whisk continuously on low heat to prevent it from getting lumpy.
5. Once the sauce is thick, season and mix in the cheese and parsley. Leave to cool for about 10-15 mins.
5. Mould a fish cake and scope out the middle. Put in some of the sauce and cover up. Now flour, egg and breadcrumb each fishcake.
6. To cook, place in the oven on gas mark 6 for about 25 mins or until they are very hot.

If you like a crunch top you can pan fry them before you pop them into the oven.

Serve hot with some chunky chips and salad.

Recipe adapted from Mary Berry Everyday

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