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.