donna hay - Fresh + Light - - Fish Cakes -

in­dian-style fish cakes with co­conut- chilli raita

2 cloves gar­lic

5cm-piece ginger, peeled and chopped

4 x 4cm-long co­rian­der (cilantro) roots, chopped ½ cup co­rian­der (cilantro) leaves

½ cup mint leaves, plus ex­tra to serve

1 long green chilli, chopped

1 tea­spoon ground turmeric

2 tea­spoons garam masala sea salt and cracked black pep­per

½ cup (140g) nat­u­ral Greek-style (thick) yo­ghurt,

plus ex­tra to serve

500g skin­less snapper fil­lets, chopped lime wedges, to serve co­conut-chilli raita 1 Le­banese cu­cum­ber, grated ½ cup (40g) shred­ded co­conut ½ cup mint leaves, finely chopped 1 long green chilli, thinly sliced 1 ta­ble­spoon lime juice Pre­heat oven 240°C (475°F). Place the gar­lic, ginger, co­rian­der root and leaves, mint, chilli, turmeric, garam masala, salt and pep­per in a food pro­ces­sor and process un­til finely chopped. Add the yo­ghurt and fish and pulse un­til finely chopped.

With wet hands, roll ta­ble­spoons of the mix­ture into pat­ties and place on a large lightly greased oven tray lined with non-stick bak­ing pa­per. Cook, turn­ing half­way, for 8 min­utes or un­til golden.

While the fish cakes are cook­ing, make the co­conut- chilli raita. Place the cu­cum­ber in a clean tea towel and squeeze out any ex­cess liq­uid. Place the cu­cum­ber, co­conut, mint, chilli, lime juice, salt and pep­per in a small bowl and mix to com­bine. Serve fish cakes with the raita, ex­tra mint, lime wedges and ex­tra yo­ghurt. SERVES 4.

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