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
Photography: Anson Smart
© DONNA HAY GROUP
