Tandoori Fish Cakes



350g – 400g cod fish fillets; boiled in water until tender, then drain
500g maris piper potatoes; peeled & boiled
¼ cup double cream
1 tbsp melted butter
2 tbsp Supreme Tandoori Masala
2 green chilies, finely chopped
4 spring onions, finely sliced
Salt to taste
3 eggs, whisked
Supreme breadcrumbs
1 cup plain flour
Oil to shallow fry
Lemon wedges


Add boiled potatoes, double cream and melted butter into a bowl and mash together until smooth. Now add the cooked fish, tandoori masala, green chillies, spring onions and salt to taste. Mix everything together until fully incorporated. Using a ⅓ cup measuring cup, scoop up equal amounts of the mix then carefully shape into cakes. Chill in the freezer for 1 hour. Add plain flour, whisked eggs and breadcrumbs into separate bowls. Remove fish cakes from the freezer and first coat in plain flour, then carefully dip into the whisked eggs and lastly into the breadcrumbs to coat all over. Repeat this with the remaining fish cakes. Heat enough oil in a frying pan to shallow fry. Gently add the fish cakes (in batches) and fry until golden. Serve with mint & mango chutney, lemon wedges and salad.

© Copyright 2024. All rights reserved.