Bombay potato fishcakes

Try a fun twist on standard fishcakes by adding spices reminiscent of Bombay potatoes. Crushed poppadums are also an inventive substitute for breadcrumbs

Prep:5 mins
Cook:20 mins

Easy

Nutrition per serving

kcal 194
fat 7g
saturates 1g
carbs 17g
sugars 0g
fibre 2g
protein 14g
salt 0.3g

Ingredients

2 medium potatoes, cut into chunks
1 fresh or frozen flaky white fish fillet(about 200g; we used cod loin)
4 spring onions, sliced
2 tsp curry powder (gluten-free, if needed)
2 poppadums crushed, or a handful of breadcrumbs (gluten-free if needed)
2 tbsp vegetable oil
salad, mango chutney and lemon wedges, to serve

Tip

Twist it

Pesto fishcakesReplace the curry powder in this recipe with 1 tbsp pesto and use normal breadcrumbs to coat.Spicy salmon fishcakesUse Thai curry paste for a more fiery dish with salmon in place of the cod.

Method

Cook the potatoes in a pan of boiling water until tender, about 15 mins. Add the fish fillet to the pan for the final few minutes of the cooking time. Drain and leave to steam-dry for a few minutes, then tip the potatoes and fish into a bowl along with the spring onions. Roughly crush the mixture together using a fork. Season, mix in the curry powder, then shape the mixture into six patties. Tip the crushed poppadums onto a shallow plate, and press both sides of each fishcake into them to coat. If you have time, chill the fishcakes for 30 mins to firm up. Will keep chilled for up to a day.
Heat the oil in a frying pan over a medium heat and fry the fishcakes for 5 mins on each side until golden and piping hot. Serve with salad and mango chutney on the side with lemon wedges for squeezing over.