These spiced fish cakes are flavourful, light and not too spicy. You can also add to their texture by dipping them in flour and egg and crumbing them before frying, for a crisper finish. These cakes work really well with many types of fish – we love them made with salmon or trout, but any white fish fillets can be used.
2cm piece of cinnamon
11⁄2 tsp cumin seeds
5 tbsp vegetable oil
1 small medium onion, peeled and chopped
5 large garlic cloves, peeled and chopped
1 tbsp chopped ginger
1⁄2-3⁄4 tsp chilli powder
1 tsp garam masala
11⁄2-2 tsp dried mango powder
450g fish fillets such as salmon, trout, cod or haddock
5g fresh coriander leaves and stalks, chopped
1 large egg, beaten
60-70g fresh breadcrumbs, made from about 2 large slices
Grind together the cloves, cinnamon and cumin seeds to a fine powder. Heat 2 tbsp of the oil in a non-stick frying pan and fry the onion until golden. Add the garlic and ginger and cook, stirring over a low heat for about 1 min. Add salt to taste, all the spices and cook for 20 seconds.
Meanwhile, poach the fish in a pan with just enough water to cover, until opaque. This will take up to 4-5 mins depending on thickness of the fillets. Drain on kitchen paper and flake into large-ish pieces.
Mix together the spiced onion mixture, fish and coriander. Taste and adjust the chilli, salt and dried mango powder (for tartness). Stir in the egg and then the breadcrumbs to bind.
Use as much as you need for soft cakes that will hold their shape. Form into around 18 small, flat cakes.
Heat half the remaining oil in a large non-stick frying pan. Add half the fish cakes and fry over a low-ish heat until both sides are browned, about 2 mins each side. Repeat with remaining oil and fish cakes. Serve hot with chutney.