Updated: Oct 5
An easy to follow fishcake recipe with an Indian twist - using our Bombay curry seasoning.
This combines the flavour of Bombay potatoes with that of a hearty fishcake.
Packed with protein, delicious Indian spices & fresh spring onion.
Top with tasty Raita, mango chutney & fresh coriander.
Serve up alongside salad, rice or poppadom's, or why not try making miniature versions and serve as a tasty starter!
2 medium floury potatoes - chopped
1 fillet white fish (cod/haddock/basa)
2 tsp Bombay Curry Powder
4 spring onions - chopped
Boil the potatoes for approximately 10 minutes or until cooked through, cook the fish as preferred (poached/steamed).
Add the potatoes to a bowl and crush with a fork, add the flaked fish, along with the spring onions and mix until combined.
Add the curry powder and mix well, add salt & pepper to taste if necessary, shape the mixture into patties of preferred size (6 large / 12 miniature)
In a shallow dish, tip out the breadcrumbs and coat each fishcake.
Heat oil in a pan and cook the fishcakes until crisp, alternatively, spray with oil or alternative and airfry until crisp.