Masala fish cakes

MAKES 8 FISH CAKES

400g skinless whiting, cod or haddock, rinsed and dried

¼tsp ground turmeric

A pinch of sea salt

600g floury potatoes, peeled

and boiled

1tsp grated fresh ginger 1 green chilli, finely chopped ½tsp cumin seeds, toasted

and ground

2tbsp finely chopped

coriander

½tsp freshly ground black

pepper

½tsp garam masala 2 medium eggs

200g panko breadcrumbs Sunflower or rapeseed oil,

for shallow frying

1 Place the fish in a wide, deep pan with a lid and sprinkle over the turmeric and salt. Pour in enough water to submerge, then cover and simmer over a medium heat for 10min. Strain and, once cooled, flake the fish onto a plate.

2 Grate the cooked potatoes into a bowl. Add the fish, ginger, chilli, cumin seeds, coriander, black pepper and garam masala and mix together well. Using your hands, shape the mixture into eight patties.

3 Whisk the eggs together in a shallow dish and place the panko breadcrumbs in a separate shallow dish. Dip each fish cake in the beaten egg and then in the panko breadcrumbs, repeating the process until they are all thoroughly coated. Refrigerate for 30min (or place in the freezer for 15min).

4 Heat a shallow pool of oil in a non-stick frying pan and, when hot, fry the fish cakes for about 4min on each side, until golden and crisp. Add more oil to the pan, if necessary. Serve warm with chutney or raita.