- Serves: Makes 12-15 4cm diameter fish cakes
- Cook Time: 20 minutes
- Prep Time: 20 minutes plus 30 mins chilling
- Effort: easy
- 1 tsp coriander seeds
- 1 tsp cumin seeds
- 1 tsp fennel seeds
- 250 g salmon, minced
- 250 g haddock fillets, minced
- 100 g crab meat, flaked
- 3 cm ginger, grated
- 1 tsp garlic, finely chopped
- 1 limes, grated zest
- 4 spring onions, chopped
- 1 green chillies, finely chopped
- 2 tbsp fresh coriander leaves, chopped
- 750 ml vegetable oil, for deep-frying the fish cakes
For the gram flour batter
- 250 g gram flour, (available from Asian shops and larger supermarkets)
- 250 ml water
- 1 tsp dried mango powder, (optional)
1. Heat a heavy bottomed frying pan or griddle over a medium heat and dry roast the coriander seeds, cumin seeds and fennel seeds for about a minute, stirring all the time. When they give off a warm spicy aroma, tip the spices onto a plate to cool slightly before grinding to a fine powder using a mortar and pestle.
2. Place the minced fish and crabmeat in a mixing bowl and add the ground spices, ginger, garlic, lime zest, spring onions, green chilli and coriander. Stir well to mix everything together. Shape the mixture into flat patties, about 4cm in diameter, arrange on a tray, and chill in a refrigerator for about 30 minutes.
3. For the gram flour batter: sieve the flour and mango powder into a large bowl and pour in enough water to make a thin batter. The consistency should be about the same as single cream. Set aside for about 15 minutes before using. If the batter thickens too much during standing, add a splash more water.
4. Heat the oil in a deep fryer. Dip the fish cakes in batter and fry them in batches until they are golden in colour - about 5 minutes. Drain them on absorbent paper and serve straight away with spicy mango chutney or sweet chilli sauce.
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