Yield: approximately 20 fish cakes
- 1½ (± 675 grams) cod or haddock
- 2-3 larges potatoes
- 1 small onion, very finely chopped
- A small bunch of fresh coriander, finely chopped
- 1 or 2 fresh green chilies, chopped (or chili powder, to taste)
- turmeric (± 1 tsp)
- finely ground black pepper
- ground cumin (± 1 tsp)
- 1 tbsp lemon juice
- 2-3 tbsp flour
- A handful frozen green peas
- panko breadcrumbs
- 2 eggs, beaten
- vegetable oil for frying
Wrap the potatoes in a foil and bake in the oven at 400F (220C). When cooked through, remove from the oven and allow to cool until safe to handle. Remove skin and keep aside.
Meanwhile, cook the onion in a pan in some oil and when almost soft, add the fish and cook through. Transfer in a colander to drain any liquid left.
Mash potatoes in a large bowl, add fish/onion mix, coriander, chilies, turmeric, black pepper, cumin, salt and lemon juice. Mix well with a fork. Add flour and peas and mix well again.
With your hands, make round shape patties, dip in the eggs and cover with panko.
Heat ½ inch oil in a pan and fry the cakes until golden on both sides and transfer on a paper towel to drain. Serve immediatly.
Have you tried this recipe? Feel free to share your thoughts or experiences!