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Bengali fish cakes with an Indian onion relish & coriander yoghurt

Method

  • Steam the potatoes until almost tender. Then add the salmon and just cook through. Remove and drain the lot on kitchen paper towels.
  • Heat a little oil in a heavy-bottomed pan and gently sauté the chillies, garlic, ginger and brown onion until tender, regularly stirring.
  • Add the turmeric and ground coriander with 1 heaped tspn smoked paprika and the chilli paste. Mix well and briefly cook to toast. Then transfer to a bowl and wipe out the pan.
  • In another bowl, using your hands, massage the red onion with the juice of 1 lemon, a good pinch of salt and the remaining smoked paprika. Set aside.
  • Combine the chopped coriander with the juice of ½-1 lemon, the egg, salt and 1 heaped tbsp flour in a large bowl. Add the drained potato, sauteed vegies and salmon, and mash well (adding another tbsp flour if too wet or another egg if too dry). Refrigerate for about 30 mins.
  • When ready, form the mixture into 8 patties, flour lightly and panfry in a decent layer of hot oil until crusty all over, shaking the pan now and again. Drain on paper towels.
  • Mix the yoghurt with a squeeze of lemon juice and the extra chopped coriander.
  • Then mound the onion relish down the centre of a large plate (or individual plates) arrange the fish cakes on top and sprinkle with the yoghurt. Serve any leftover yoghurt in a small bowl on the side.

 

Ingredients

  • 350 gm floury potatoes, peeled & cubed
  • 350 gm boneless, skinless salmon fillets, pin boned & cubed
  • vegetable oil
  • 2-3 small red chillies, seeds removed & very finely chopped
  • 2 large garlic cloves, very finely chopped
  • a large knob of fresh ginger, very finely chopped
  • ½ large brown onion, finely chopped
  • 1 heaped tspn turmeric
  • 1 heaped tspn ground coriander
  • 2 heaped tspn smoked (or plain) paprika
  • 1-2 tspn chilli paste
  • 1-2 red onions, finely sliced
  • juice of 2-2½ lemons
  • sea salt
  • 1 small bunch fresh coriander, roughly chopped & 1 extra tbsp
  • 1 large egg
  • plain flour
  • ¼ cup plain yoghurt

 

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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