Indian-spiced fish cakes
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Indian-spiced fish cakes

By Sara Buenfeld

Spice up leftover cooked salmon in these simple, freezable fishcakes with cooling raita

  • Prep:20 mins
    Cook:6 mins
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 551
  • fat 26g
  • saturates 9g
  • carbs 60g
  • sugars 2g
  • fibre 4g
  • protein 23g
  • salt 0.43g

Ingredients

  • 600g potatoes, quartered if large
  • ½ tsp cumin seeds
  • 2 spring onions, finely chopped
  • 1 red chilli, deseeded and finely chopped
  • 2 tbsp chopped coriander
  • 1 egg, beaten
  • 100g cooked leftover salmon, flaked into large pieces
  • plain flour, for coating
  • 25g butter and 1 tbsp sunflower oil
  • leftover avocado mayo, raita or mango chutney, to serve

Tip

Simple raita
Mix 150g pot natural yogurt with 1 tsp mint jelly, 1 tbsp chopped coriander and seasoning to taste.

Method

  1. Boil the potatoes. Meanwhile, dry-fry the cumin seeds for a couple of secs in a large non-stick frying pan. When soft, drain the potatoes, return to the saucepan, add the cumin, onions, chilli and coriander with plenty of seasoning, then mash well. When cooled a little, beat in 2 tbsp of the egg, then carefully stir through the salmon. Shape into 4 rough cakes, then coat in flour. If freezing, freeze on a baking sheet until solid, then pack up.

  2. In the frying pan, melt the butter with the oil. Fry the cakes for about 2 mins each side until golden. Serve with the mayo, raita (recipe below) or mango chutney and some salad leaves.

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