Fish cakes with apple and mint raita

fish cakes with apple and mint raita

Preheat the oven to 200°C / 400°F / Gas Mark 6
Serves 4 as a main dish

For the raita:
1tsp cumin seeds
200g thick Greek yoghurt
Large apple, grated
A small handful of fresh mint, chopped
1 tbsp organic apple cider vinegar
Himalayan pink salt and pepper, to taste

For the fish cakes:
Approximately 800g fish (e.g. salmon, monkfish, cod etc.)
A small handful each of fresh mint, parsley and dill, chopped
1 cm (1/2”) chunk of fresh ginger, finely chopped
2 large cloves of garlic, crushed
Grated zest of a small lime (keep juice for the dressing)
1 tsp each of ground cumin, coriander and turmeric
1 egg, beaten
2 tbsp gram (chickpea) flour – rice flour will do
1 tsp each of Himalayan pink salt and ground black pepper
Coconut oil for frying

Make the raita by dry frying the cumin seeds until fragrant and mix into all the other ingredients. Season to taste and set aside until needed.

Cut the fish into a small dice (firm white fish is good but remember that this is a great recipe to use up odds and ends of fish and shell fish from other dishes). Add all the remaining ingredients and mix well; the mixture should hold together easily, so add a little more flour, if necessary. Ideally, rest the mixture for at least an hour to allow the flour to bind with the other ingredients, the fish cakes will hold together much better.

Heat a few tablespoons of coconut oil in a heavy based frying pan over a medium heat, until a small dollop of the fish cake mix bubbles when added to the oil. Shape the fish mixture into small patties (about 4cm in diameter) and fry on each side until golden brown. Cook off the cakes in batches, if necessary, and set onto a large baking tray lined with foil or baking paper. Place the baking sheet into the oven and cook for a further 8 minutes (or until cooked through, the thinner the cakes the quicker they will cook).

Serve the apple raita in a bowl surrounded by the fish cakes. You can make the fish cake mix and the raita a few days in advance; although only add the grated apple to the raita at the last minute, otherwise it will discolour. The fish cakes also make great bite sized canapés.

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