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Indian-style Fishcakes

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Recipe by Route 79

Description Edit

There is nothing better to relax and de-stress than to do some cooking. At least that's what I do anyway. And this month has been so stressfully eventful - that I decided to waste away this Sunday afternoon preparing tonight's dinner. Indian-style fishcakes. Here's what you'll need

Ingredients Edit

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Ingredients

Directions Edit

First peel and chop the potatoes - and boil them until they are soft. Then drain and place into a bowl that you will subsequently mash them in after they have cooled down.

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Mash them up - and then set aside to cool. Whilst the Potato is cooling - prepare the fish. You can use whatever fish you like - I have used tinned Tuna before - but today I used frozen cod steaks - which you can easily find in the freezer section of your local supermarket. See the picture below for the sort that I used. It must be skinless and boneless - as this is so much easier to deal with.

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Just stick the frozen fish steaks in some foil in the oven - following the instructions on the packet - and open it all up when it is cooked so that it can cool down.

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By the time the fish is done and cooling - add the ground spices (and the pulped ginger) to the mashed Potato mix - and stir in thoroughly. Chop up the spring Onion and fresh red chillie - as finely as you can.

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Stir in the chillie and Onion into the spiced mash Potato mix - and also toss in a few sprigs of coriander leaf. I used some previously frozen chopped coriander which we always keep in our freezer. Very convenient.

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Then - when the fish has cooled down - toss it into the mashed Potato bowl - and stir it all around so that the fish is flaked thoroughly. And then prepare two small bowls: crack the two eggs into one bowl - and beat them up - and then fill up another small bowl with breadcrumbs. Again - you can easily get hold of ready-to-go breadcrumbs from the supermarket - see the picture below for the stuff that used.

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What you need to do is to pour one eggs worth of the beaten egg mixture into the mashed Potato and fish bowl - and stir it all up with your hands. Then use your hands to scoop up the potato-fish mixture and roll into little patties - which you should then dip into the remaining beaten egg - and then dip into the breadcrumb bowl - turning over a few times to ensure that the fishcakes are covered in breadcrumbs evenly. When you have prepared all the fishcakes - heat up a frying pan with about 1 cm deep of sunflower oil - and when it's hot - put the fishcakes carefully into the pan.

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Keep the fishcakes moving gently - and turn over a few times to ensure that they are evenly browned on all sides. When they are done - leave them to rest on a plate with absorbent kitchen paper - and then prepare your salad!

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I made a salad of cooked, thin, French beans, red onion, tomato and cucumber - all tossed in balsamic vinegar and French dressing. I reheated (baked) the fishcakes in the oven for about 15 minutes prior to serving - and then served them with the salad to a table surrounded by very hungry people.

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Recipe by Route 79 Edit

From London: By a British, European, 2nd-Generation Indian. Probably confused - but proud to be them all! Half of my journey to and from work is a 20-30 minute bus ride: London Bus Route 79 - between Alperton in West London and Kingsbury in North West London. I very frequently get pissed-off and frustrated waiting around in the DARK, WET and COLD - waiting for the 79 to turn up. But I have to be eternally grateful for the quality thinking time I get to myself.

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