Bombay potato fishcakes
Bombay potato fishcakes
Ingredients
- 2 medium potatoes cut into chunks
- 1 fresh or frozen flaky white fish fillet(about 200g; we used cod loin)
- 4 spring onions sliced
- 2 tsp curry powder (gluten-free, if needed)
- 2 poppadums crushed, or a handful of breadcrumbs (gluten-free if needed)
- 2 tbsp vegetable oil
- salad
- mango chutney and lemon wedges, to serve
Instructions
- 1
Cook the potatoes in a pan of boiling water until tender, about 15 mins. Add the fish fillet to the pan for the final few minutes of the cooking time. Drain and leave to steam-dry for a few minutes, then tip the potatoes and fish into a bowl along with the spring onions. Roughly crush the mixture together using a fork. Season, mix in the curry powder, then shape the mixture into six patties. Tip the crushed poppadums onto a shallow plate, and press both sides of each fishcake into them to coat. If you have time, chill the fishcakes for 30 mins to firm up.
15 min - 2
Heat the oil in a frying pan over a medium heat and fry the fishcakes for 5 mins on each side until golden and piping hot. Serve with salad and mango chutney on the side with lemon wedges for squeezing over.
5 min
Nutrition
Per serving (based on 2 servings)
