A recipe from ” Around the World in 80 dishes” by David Loftus.
Ingredients
- 300 g floury potatoes peeled and cut into small cubes, such as Maris Piper
- 300 g boneless, skinless white fish fillets
- groundnut oil enough for shallow frying
- 2 cloves of garlic crushed
- 1—2 fresh green chillies seeded and very finely chopped
- a 3 cm piece fresh ginger finely grated or crushed
- 1 small onion very finely chopped
- ½ teaspoon turmeric
- 1 teaspoon ground coriander
- 1 teaspoon ground cinnamon
- sea salt and freshly ground black pepper
- a small bunch fresh coriander stalks finely chopped
- 1 egg beaten
- 1 tablespoon of plain flour
Servings:
Instructions
- First, put a steamer over simmering water so it can get nice and hot. When it’s ready, put in the potato cubes (keeping a piece back) and cook for 5 minutes, lid in place.
- Add the fish fillets for a further 3 minutes, or until both are cooked through. Remove and set aside to cool a little. Drain any excess moisture.
- Gently heat a glug of the groundnut oil in a frying pan. Add the garlic, chillies, ginger and onion, and sizzle together. Then add all the spices, a generous pinch of salt and pepper, and the finely chopped stalks from your coriander.
- Once the onion has softened, add the potato and fish to the frying pan, with another splash of oil if needed, and cook until the ingredients are dry.
- Mix well to combine, then mash everything together in the pan with a fork. Add the egg, the coriander leaves and the flour and shape into 16 walnut-sized balls.
- Heat your groundnut oil for frying — you should aim for the oil to be about 2cm/¾ inch deep in an accommodating frying pan. To test when the oil is ready, take a piece of potato and gently drop it into the hot oil — if it starts to fizz, you’re good to go.
- Gently squash each ball to form a patty. Don’t worry if they break up a little around the edges; it will make the cakes crispy. Fry the patties, very carefully, in batches for 1–2 minutes on each side until golden, then remove with a slotted spoon and transfer on to kitchen paper.
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