Spicy Fish Cakes with Mango Dipping Sauce

Name: Spicy Fish Cakes with Mango Dipping Sauce
Prep time: 40 min
Cook time: 40 min
Total time: 1 h 20 min
Yield: Makes 12
Cuisine: indian
Ingredients: 1kg medium-sized floury potato such as Maris Piper, unpeeled; 10 tbsp vegetable oil; 2 tsp mustard seed; 2 tbsp curry leaf fresh or dried; 2 red onions finely chopped; 2 red chillies deseeded and chopped; 50g ginger finely chopped; zest 1 lemon; 2 eggs lightly beaten; 600g skinless salmon fillet; 250g skinless smoked haddock; 300ml milk; 6 tbsp plain flour seasoned; 3 eggs lightly beaten; 200g fresh white breadcrumb; 4 tbsp mango chutney; juice 2 limes; 2 tbsp shredded mint

4.00 (4)

⏱ 80 mins 🍽 Makes 12 🌶 indian ✅ More effort 🏷 Main course

These flavourful fish cakes combine salmon and smoked haddock with a spiced potato base, coated in breadcrumbs for a crisp finish. They are served with a refreshing mango and lime dipping sauce. Ideal for preparing in advance, the patties can be frozen after shaping. The recipe yields 12 portions, suitable for a dinner or starter, and takes about 80 minutes from start to finish.

Ingredients

1kg medium-sized floury potato such as Maris Piper, unpeeled
10 tbsp vegetable oil
2 tsp mustard seed
2 tbsp curry leaf fresh or dried
2 red onions finely chopped
2 red chillies deseeded and chopped
50g ginger finely chopped
zest 1 lemon
2 eggs lightly beaten
600g skinless salmon fillet
250g skinless smoked haddock
300ml milk
6 tbsp plain flour seasoned
3 eggs lightly beaten
200g fresh white breadcrumb
4 tbsp mango chutney
juice 2 limes
2 tbsp shredded mint

Method

Place the potatoes in a large pan, cover with salted water, and boil until tender. Drain them, allow to cool, then peel and mash.
Warm 4 tbsp of oil in a pan. Add the mustard seeds, half the curry leaves, onions, red chillies and ginger, frying for 5 mins until the onions are soft. Stir this into the mashed potato with the lemon zest, then mix in the eggs.
Put the salmon and smoked haddock in a pan with the remaining curry leaves. Cover with the milk and enough water, then simmer for 3-4 mins. Turn off the heat and leave the fish for 10 mins to finish cooking. Remove the fish, let it cool, then flake into large pieces and fold gently into the potato mixture.
Form the mixture into patties roughly 9cm wide and 3cm thick. Coat each one first in seasoned flour, then dip in egg and finally cover with breadcrumbs. Place on a parchment-lined tray and refrigerate for 30 mins. They can be frozen at this stage. freeze on the tray before transferring to bags.
Heat the rest of the oil in a frying pan. Cook the fish cakes in batches for 7-8 mins per side until golden and crisp. Drain on kitchen paper. To cook from frozen, follow the note below.
For the sauce, mix the mango chutney, lime juice and shredded mint together. Stir in 4-5 tbsp of water to achieve a thinner consistency. Serve alongside the hot fish cakes.

Nutrition (per serving)

Calories391 kcal

Fat16 g

Saturates3 g

Carbs39 g

Sugars6 g

Fibre2 g

Protein24 g

Sodium480 mg

Salt1 g

Recipe details

Skill levelMore effort

CategoryMain course

Cuisineindian