Serves: 2
Ingredients
500g potatoes / 1/2 tsp cumin seeds
1/4 tsp coriander powder / 1/4 tsp curry powder
Pinch of paprika / 3 tsp coriander (chopped )
2 tsp sweet chilli sauce / 100g salmon (cooked )
40g cod (cooked ) / Plain flour for coating
1 egg (beaten ) / 20g butter
1 tbsp olive oil / 1 tbsp balsamic vinegar
1/4 castor sugar / 1/2 mango (fine dice )
1/2 red onion (finely diced )
1 clove garlic (crushed to a paste )
100g natural yogurt / 1 tsp mint jelly
1/4 cucumber
Method
Steam the potatoes in salted water. Whilst the potatoes are steaming, place cumin seeds in a dry wok, and roast for 2-3 minutes. Remove from wok and crush to a powder with a pestle and mortar. When potatoes are soft, drain, return to saucepan and allow to cool, and then add the cumin, curry powder, dried coriander, and chilli to the mix.
Flake the fish, add to rest of ingredients, stir together to infuse flavours, and use egg to bind ingredients together. Dust your hands with flour and shape fish mixture into cakes by rolling in the palm of your hand, then flatten to shape.
Coat fishcakes with flour on both sides, and leave aside. Put mango and onion in a small bowl, add the garlic, fresh coriander, balsamic vinegar and sugar, adjust seasoning, and set aside.
For the raita, mix 100g natural yogurt with 1 tsp mint jelly, and a 1/4 cucumber, deseeded and chopped. Place olive oil in a pre-heated non stick frying pan, add fishcakes and cook until browned, approx 4 minutes on each side or until heated through. When cooked, remove, place on plate, top with mango salsa, and drizzle with cucumber raita.
Chef’s note
Any seafood can be used in this dish, especially leftovers from the fridge. If you don’t want to serve with raita, you could serve with a sweet chilli and coriander cream or a basic sweet chilli sauce. Also when making the salsa, if mango is not available, avocado or banana could be used. Best served with crisp house salad and steamed vegetables.
To download Michael’s delicious recipes please go to the Athlone Springs Facebook page.
