Bombay potato fishcakes
Delight your taste buds with savory Bombay potato fishcakes. A fusion of culinary excellence that will leave you craving more.
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
Instructions:
- Boil the potatoes in a pot of hot water until soft, approximately 15 minutes. Place the fish fillet in the pot during the last few minutes of cooking. Once done, drain the potatoes and fish, allowing them to dry from steam for a few minutes. Transfer the potatoes and fish to a bowl, then add the spring onions. Gently mash everything together with a fork. Season the mixture, incorporate the curry powder, and form six patties. Put the crushed poppadums on a flat plate, and coat both sides of each fishcake with them. Optionally, refrigerate the fishcakes for 30 minutes to solidify. They can be stored in the refrigerator for up to a day. In a frying pan, warm the oil over medium heat and fry the fishcakes for 5 minutes on each side until they turn golden and are thoroughly heated. Serve the fishcakes with a side of salad and mango chutney. Accompany with lemon wedges for a tangy touch.
Summary:
- Calories: 795 kcal
- Fat: 32 g
- Protein: 39 g
- Carbs: 93 g
- Potassium: 2571 mg
- Magnesium: 208 mg