Madras Fishcakes

Hardly fine dining, but for a healthy midweek dinner for this tired but greedy, it was perfect. Due to the potato in the fishcakes, I attempted to avoid carb overload by just serving with veg, but I am imagine these would go brilliantly with chips… mmmhh.. chips. Anyway, what was nice was a serving of lime pickle to go with them. Mango chutney would have been great also. Serves 2.

curried fishcakes

  • 300-350g skinless fish – I had a packet of mixed fish suitable for fish pie, but salmon, mackerel, cod, coley, trout will be fine too
  • half a pint of milk
  • 300g mashed potato, mashed without butter or milk
  • 2 tbsp madras curry paste
  • enough vegetable oil to grease a baking tray

Put the fish in the cold milk in a saucepan and bring to the boil. Turn off the heat and leave to cool. Drain of milk and flake roughly. Allow the mashed potato to cool down and then, in a large bowl, stir together the fish, potato and curry paste. Preheat the oven to gas 6. Shape the fish and potato mixture  into 4 large cakes and place onto an oiled baking tray. Put into a hot oven and cook for 20 minutes. Et voila. Scoff.


2 Responses to Madras Fishcakes

  1. Om nom nom!!

    I love fish and curry so these are perfecto. Mrs hates fish though so I’ll have to eat them myself!

    Would these be similar to fish pakoras?

  2. Greedy Rosie says:

    No, not really all that similar to fish pakoras. More like a curried .. err.. fishcake 🙂

    Because they’re oven cooked they lack the sort of ‘crunch’ that you get with a lot of fishcakes – you could egg and breadcrumb them and then shallow fry them. I am pretending to watch my weight though, so I went for slightly less delish.

    OOh, and I meant to add, if you want to make them just for one, you should just halve all the ingredients. Except for maybe the milk.

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