Bring a delightful twist to traditional fishcakes with Bombay Potato Fishcakes! Infused with the vibrant spices of Bombay potatoes, these fishcakes are a perfect fusion of flavor and texture. Start by combining mashed potatoes, flaked cooked fish, and a medley of Indian spices like cumin, turmeric, and garam masala. Shape the mixture into patties and coat them with crushed poppadums for an extra-crispy, flavorful crust. Pan-fry until golden and serve with a tangy yogurt dip or mango chutney. These fishcakes are not just delicious but also an exciting way to explore Indian-inspired cuisine in every bite!
Preparation Time: 10 minutes
Cooking Time: 25 minutes
Ingredients:
- 2 medium potatoes, cut into chunks
- 1 flaky white fish fillet (200g; fresh or frozen, e.g., cod loin)
- 4 spring onions, sliced
- 2 tsp curry powder (use gluten-free, if required)
- 2 poppadums (crushed) or breadcrumbs (gluten-free, if required)
- 2 tbsp vegetable oil
- Salad, mango chutney, and lemon wedges, for serving
Instructions:
Step 1: Cook the Potatoes & Fish
- Boil the potatoes in a pan of water until tender.
- Add the fish fillet to the pan for the final few minutes of cooking.
Step 2: Prepare the Mixture
- Drain the potatoes and fish, letting them steam-dry for a few minutes.
- Transfer to a bowl and mash roughly with a fork.
- Add the spring onions, curry powder, and season to taste.
Step 3: Shape the Fishcakes
- Mix thoroughly and shape into six patties.
- Coat each patty on both sides with crushed poppadums or breadcrumbs.
Step 4: Chill (Optional)
- Chill the fishcakes for 30 minutes to firm up. (You can store them chilled for up to a day.)
Step 5: Fry to Perfection
- Heat the vegetable oil in a frying pan over medium heat.
- Fry the fishcakes for 5 minutes on each side until golden and heated through.
Serving Suggestions:
Serve the fishcakes warm with a side of salad, mango chutney, and lemon wedges for an extra zing.
Enjoy this flavorful journey into Indian-inspired cuisine with every bite!
