Nisha's store cupboard spiced fish cakes
If you’re looking to spice up your hump day, then look no further! Nisha’s spiced fish cakes are the perfect dish.
Packed full of flavour, they are quick, simple, and affordable - so open those kitchen cupboards because you’ll most likely have the ingredients sitting there waiting to be used!
Spiced fish cakes and raita
5 large white floury potatoes, boiled and mashed loosened with a splash of milk and a knob of butter
Oil, for shallow frying
3 tins of tuna chunks, in oil or brine-drained- so the mix should be slightly more potato than tuna
2 medium red onions, finely diced
1 small bunch of coriander, finely chopped
2 tbsp coriander powder
1 tbsp cumin powder
2 large mild green chili, finely chopped
1 large egg
2 tsp salt or to taste
Juice of lemon
1 handful of fine french beans, finely chopped a plate of fine golden breadcrumbs
Fish shop scraps raita
1 cup of Bombay mix (any Asian grocer)
2 cups greek yoghurt
Juice 1/4 lemon
1 teaspoon chat masala
Garnish with a handful of chopped coriander
1. To make the fishcakes, mix all the ingredients together apart from the breadcrumbs. Take a golf ball size and form it into a flat patty, then place in the breadcrumbs on both sides until coated.
2. Place a large frying pan over the hob and add the oil. When the oil is hot, place the patties into the frying pan and shallow fry until golden on both sides.
3. Meanwhile, make the raita by mixing together the ingredients. Serve the fishcakes with the raita. Note: For a vegetarian version, remove the tuna and instead add 3 small boiled and diced beetroot, half a pack of feta cheese, chopped, and add 1 teaspoon of chat masala to the mix. Follow the same method.