|from sea to table|
|catch of the day Cod|
Living so close to the sea has so many advantages and I know that I am so grateful that at anytime I can go out and get myself a lovely catch of the day and whip something up like fish cakes. Oh, they sound like a lot of work and expense but, really these are fun to make and they taste fantastic. Match them up with a great salad for a light lunch, or serve with a spicy chutney and serve as an starter at your next get together. These would be perfect for good Friday and those celebrating Easter and having a lot of mouths to feed these will be a huge hit.
Spiced Fish Cakes adapted from Anjum's New Indian
These cakes are full of flavor, light and not too spicy. These cakes work well with many types of fish and Anjum suggests trying salmon or even trout. I so on that train. Any white thick flesh fish would work here. try serving with a great spicy chutney or a nice coriander cucumber taziki.
Makes 12-16 small cocktail cakes
2 cm piece of cinnamon
1½ teaspoon cumin seeds
1 small/medium onion, peeled and chopped-diced'
5 large cloves of garlic,peeled and chopped
1 tbsp chopped ginger
salt, to taste
½-1/3 tsp red chili powder
1 tsp garam masala
1½-2 tsp dried mango powder (available at www.kryddlandet.se) or Asian food markets
450g of fish fillets, such as cod, haddock, salmon,trout
15 g fresh coriander leaves and stalks, chopped
1 large egg,beaten
60-70g fresh breadcrumbs(about 2 large slices, to bind
Grind together the cloves, cinnamon and cumin seeds to a fine powder (I use my coffee grinder)
Heat 2 tablespoons of oil in a small non-stick frying pan and fry the onions. I always fry my onions on a medium heat to get them nice and browned.You want them to cook slowly to get that deep color and flavor, but not to burn them.Add the garlic and the ginger and cook, stirring, over a low heat, for a minute.Add the salt and all the spices; cook for another half minute or so.
|flake with a fork|
Mix together the spiced onion mixture, fish and coriander. Taste and adjust the chilli, salt and dried mango powder (for tartness). Stir in the egg and then the breadcrumbs to bind. Use as much as you need for soft cakes that will hold their shape. Form into small, flat cakes.