Katsu Cod Fishcakes
The curry sauce can be made and chilled a day ahead. Reheat to serve.
Hands-on time 45min, plus cooling and chilling. Cooking time about 1hr. Serves 4 FOR THE FISHCAKES 500g floury potatoes, peeled and cut into 4cm pieces 1tbsp vegetable oil, plus extra to fry 1 onion, finely sliced 2tsp medium curry powder 1 red chilli, deseeded and thinly sliced 500g skinless cod fillets, cut into 2cm pieces 3tbsp plain flour 2 medium eggs, beaten 100g panko breadcrumbs FOR THE CURRY SAUCE 1tsp vegetable oil 1 onion, finely chopped 3cm piece fresh root ginger, peeled and finely grated
2 garlic cloves, crushed 1tbsp medium curry powder 3tbsp plain flour 500ml chicken or vegetable stock
1tbsp runny honey Pak choi, wilted, to serve
1 For the fishcakes, in a medium pan, cover the potatoes with cold water and bring to the boil. Reduce heat and simmer for 10-13min, until tender. Drain well; leave to steam dry for 5min. Return potatoes to pan; mash with plenty of seasoning, until smooth. Set aside to cool.
2 Heat 1tbsp oil in a small pan over medium heat and cook the onion for 10min, until softened. Stir in curry powder and chilli and cook for 2min,
until fragrant. Set aside to cool.
3 Add the onion mixture to the potato pan, together with the cod and plenty of seasoning. Mix and shape into 8 patties. Arrange on a baking tray lined with baking parchment. Chill for 30min to firm up.
4 Meanwhile, make the curry sauce. Heat oil in a medium pan over medium heat and cook onion for 10min, until softened. Stir in the ginger, garlic, curry powder and flour and cook for 1min. Remove from heat and gradually mix in stock. Return to heat and cook, stirring, until thickened. Stir through the honey and some seasoning. Whizz with a stick blender for a smooth sauce, if you like.
5 For the fishcakes, put flour, eggs and breadcrumbs into 3 separate shallow bowls. Coat a fishcake first in flour, gently shaking off excess. Next coat in egg, then breadcrumbs to cover. Repeat with remaining fishcakes.
6 Preheat oven to 200°C (180°C fan) mark 6. To fry, heat a shallow layer of oil in a large non-stick frying pan over high heat. Fry 4 fishcakes for 2min per side, or until golden. Return to the lined tray. Repeat frying with remaining fishcakes. Transfer to the oven and cook for 20min, until piping hot.
7 Reheat sauce, if needed, and serve with the fishcakes and wilted pak choi, if you like. PER SERVING 573cals, 38g protein, 15g fat
(2g saturates), 69g carbs (10g total sugars), 7g fibre