Indian Fishcakes with Indian spiced Potatoes

Made from cooked fish and chickpea flour these fish cakes come together really quickly. They don't contain eggs which makes them really light and tender and the indian spices give them a certain warmth but are not overpowering. I served them with Indian spiced Potatoes, also a very easy and healthy dish.

The long list of ingredients might turn you off, but you don't actually need all the spices listed in the recipe. Just take whatever you have in your cabinet or a mix of the spices you like and they will still taste great.

Paneer Fish Cakes
(adapted from Bal Arneson)
makes 6 to 8 cakes)

• For the Fish Cakes
• 1 (6 ounce) cooked salmon or other flaky fillet, skin removed
• ½ cup paneer
• ¼ cup plain yogurt
• 2 tablespoons minced red onion
• ½ cup chickpea flour
• 1 teaspoon coriander powder
• 1 tablespoon fenugreek leaves ( I used toasted and grinded coriander seeds)
• 1 teaspoon turmeric
• Pinch kosher salt and freshly ground black pepper
• 2 tablespoons grapeseed oil

• Apple and Fig Chutney  (I used store bought Mango Chutney, but this sounds really good)
• 4 cups whole milk
• ¼ cup vinegar
• Apple and Fig Chutney
• 1 cup chopped gala apples
• ¼ cup dried figs, roughly chopped
• ¼ cup slivered almonds
• ¼ cup raisins
• 1 teaspoon ground cardamom
• 1 teaspoon ground fennel seed
• 2 cups water
• 
  

Fish Cakes


Mash the salmon with the paneer in a large bowl and then add the yogurt, onion, chickpea flour, spices, salt and pepper and mix well. Form the mixture into small patties about 1 to 2 inches in diameter. 
Heat the oil in a large non-stick skillet and begin to fry patties for about 2 to 3 minutes on each side, or until golden brown. Serve the patties with Apple and Fig Chutney.

Apple and Fig Chutney

Mix the apples, figs, almonds, raisins, cardamom, fennel seed, and water in a medium saucepan and simmer on low heat for 30 minutes. Let the mixture cool, and then place the mixture in a food processor and puree to a paste. Store the chutney in an airtight glass container in the refrigerator until ready to use.

Spiced Indian Potatoes

adapted from "Show me the Curry"

serves 2

Boiled Potatoes – 3-4 med., cubed (1/2kg/1.13lb) 

(You can cook them, already cubed, in a microwave friendly dish, covered, on high heat for about 4 - 7 minutes)

Amchur/Dry Mango Powder – 1/4 tsp

Garam Masala – 1/4 tsp

Cumin Powder – 1/2 tsp

Coriander Powder – 1/2 tsp

Red Chilli Powder – to taste

Salt
Oil 2 Tbsp
Mustard Seeds- 1 tsp
Dry Red Chili – 1 or to taste

Asafoetida – 1/8 tsp 
Turmeric Powder/Haldi – 1/4 tsp
Curry Leaves – few leaves
Green Chillies – to taste, finely chopped

Lemon Juice – to taste

Cilantro – 1/2 bunch, finely chopped

Sprinkle the dry spices (Garam Masala, Mango Powder,Cumin Powder, Coriander Powder, Red Chilli Powder) over the cooled potatoes. 

Mix well but gently. 

Add in Salt, a lot of dry spices have salt so do the taste test and mix. 

In a pan, heat Oil on medium heat. Once the Oil is hot, add in Mustard Seeds and allow them to pop. 

Add in the Dry Red Chili (optional). 

Add in Asafoetida, Turmeric Powder, Curry Leaves, Green Chillies in that order. 

Add in the Potatoes and Mix well. 

Sprinkle some Lemon or Lime Juice and Cilantro. Mix well. 

Cook the Potatoes till they are heated all the way through and further if you want them caramelized. 

Serve as a side dish or as an appetizer.