Spicy Fish Cakes with Mango Dipping Sauce

Ingredients

Contains: egg, milk, wheat, fish (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1kg medium-sized floury potatoes such as Maris Piper, unpeeled
• 10 tbsp vegetable oil
• 2 tsp mustard seeds
• 2 tbsp curry leaves, fresh or dried
• 2 red onions, finely chopped
• 2 red chillies, deseeded and chopped
• 50g ginger, finely chopped
• zest 1 lemon
• 2 eggs, lightly beaten
• 600g skinless salmon fillets
• 250g skinless smoked haddock
• 300ml milk
• 6 tbsp plain flour, seasoned
• 3 eggs, lightly beaten
• 200g fresh white breadcrumbs
• 4 tbsp mango chutney
• juice 2 limes
• 2 tbsp shredded mint

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Put the unpeeled potatoes in a pan of boiling water and simmer for 20 minutes until tender. Drain, cool, peel and mash them.

2. Heat 2 tbsp of the vegetable oil in a large frying pan. Fry the mustard seeds until they pop, then add the curry leaves, red onions, chillies and ginger. Cook gently for 8 minutes until soft, then cool.

3. Pour the milk into a wide pan and bring it to a gentle simmer. Add the salmon and smoked haddock and poach for 6 to 8 minutes until the fish flakes and reaches 145°F (63°C) in the thickest part. Lift out, cool and flake the fish.

4. In a large bowl, combine the mashed potato, onion mixture, lemon zest, flaked fish and 2 of the beaten eggs. Mix gently and shape into 12 round cakes.

5. Put the seasoned flour, the 3 remaining beaten eggs and the breadcrumbs in three shallow dishes. Coat each cake in flour, dip in egg, then press into breadcrumbs. Chill for 30 minutes.

6. Heat the remaining vegetable oil in a frying pan over medium heat. Fry the cakes in batches for 3 to 4 minutes per side until golden and hot through to 145°F (63°C).

7. Mix the mango chutney, lime juice and shredded mint in a small bowl to make the dipping sauce. Serve the fish cakes warm with the sauce.