Further to my previous post, we still had another 1 kg of potatoes to get through, and as we are going away next week, I had to come up with a way to use those potatoes. And then, by chance, Carrie from thePatternedPlate posted her delicious recipe for fishcakes (or, as they are called in her Indian culture, cutlets). I was instantly sold!
Not only were these fishcakes the perfect way of using up our potatoes, but we had most of the other ingredients on hand, too, which we also needed to use up before going away. As much as I love fresh herbs such as coriander, I think they are sold in bundles which are often too large, such that they usually go brown and wilted before you can use it all. Plus, I always seem to pick up a bunch of coriander when I am out grocery shopping because I am never sure if there is enough back home in the fridge.
Any recipe which calls for punchy Asian ingredients such as garam masala, ginger, coriander and chillies can only taste good, in my opinion. Previous recipes which I have tried for fishcakes have been geared towards more the nursery-type palate, which is not a bad thing when you just want fishcakes simply made from mashed potatoes and some tinned fish. This is certainly what I grew up on and a supper of simple fishcakes with a salad (and a blob of Heinz ketchup on the side) is one of the most comforting nursery meals I can think of.
But for something with an extra kick and a bit more grown-up, Carrie’s recipe is perfect. She recommends serving the fishcakes with a Coriander Raita, but I found a small tub of thick Greek yoghurt mixed with lots of finely chopped coriander did the trick; given that I had added chilli powder and fresh chillies to my fishcakes, the yoghurt sauce was perfect to cut through the heat.
Carrie is forever inspiring me with her recipe choices and this is one which will become a regular in home, for sure.
*Note: To view the recipe, click on the image above. Depending on your computer settings, you may have to zoom in if the text is too small.