masala fishcakes with coriander and mint chutney

makes 8

400g skinless whiting, cod or haddock, rinsed and dried
¼ tsp ground turmeric
A pinch of sea salt
600g floury potatoes, peeled and boiled
1 tsp grated fresh ginger
1 green chilli, finely chopped
½ tsp cumin seeds, toasted and ground
2 tbsp finely chopped coriander
½ tsp freshly ground black pepper
½ tsp garam masala
2 eggs
200g panko breadcrumbs
Sunflower or rapeseed oil, for shallow frying
Coriander and mint chutney (see recipe below), to serve

1 Place the fish in a wide, deep pan with a lid and sprinkle over the turmeric and salt. Pour in enough water to fully submerge the fish, then cover and simmer over a medium heat for 10 minutes. Strain and, once cooled, flake the fish onto a plate.

2 Grate the cooked potatoes into a bowl. Add the fish, ginger, chilli, cumin, coriander, black pepper and garam masala and mix together well. Using your hands, shape the mixture into eight patties.

3 Whisk the eggs in a shallow dish and place the panko breadcrumbs in a separate shallow dish.

4 Dip each fishcake in the beaten egg and then in the breadcrumbs, then repeat the process so that they are thoroughly coated. Refrigerate for 30 minutes (or pop in the freezer for 15 minutes).

5 Heat a shallow pool of oil in a nonstick frying pan and, when hot, fry the fishcakes for about 4 minutes on each side, until golden and crisp. Add more oil if necessary. Serve with coriander and mint chutney.


coriander and mint chutney

serves 4

1 jalapeño or mild green chilli, halved lengthways and deseeded
30g mint leaves
30g coriander
1 tbsp lemon juice
2½ tsp grated fresh ginger
2-3 tbsp Greek yoghurt
1 tsp chaat masala

1 Place the green chilli, mint, coriander, lemon juice and ginger in a blender and blitz to a smooth paste.

2 In a bowl, whisk 2 tbsp of the yoghurt with the chaat masala and then fold in the blended mixture. Add more yoghurt if needed to make a smooth paste.

3 Cover and chill in the fridge until ready to use. It will keep for up to three days.