INDIAN STYLE FISHCAKES
These fishcakes are flavoursome with fresh coriander and mint, a hint of chilli and a spark of ginger. Made completely with fish and no breadcrumbs or potato fillers they are protein-packed and delicious. Serve with some steamed rice, cucumber raita and a fresh salad.
2 cloves garlic
5cm piece ginger root, peeled and chopped
½ cup mint leaves
1/2 cup coriander leaves
1/2 cup coriander root
1 green or red chilli
2 tsp turmeric
2 tsp garam masala
Salt and pepper to taste
½ cup natural unsweetened yoghurt
500 g fish, chopped roughly
Place the first 9 ingredients into a food processor and blitz until finely chopped. Add the fish and yoghurt and pulse until finely chopped also.
Using wet hands form tablespoons of the mixture into patties. Place in fridge to firm up for 20 minutes or longer then shallow fry in a little oil.
Serve with cucumber raita ( 1 cup plain unsweetened yoghurt, ½ finely chopped cucumber and ¼ cup finely chopped mint) and a green salad.