Bengali Fishcakes (4)

A recipe from ” Around the World in 80 dishes” by David Loftus.

Bengali Fishcakes (4)
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Bengali Fishcakes (4)
Print Recipe
  1. First, put a steamer over simmering water so it can get nice and hot. When it’s ready, put in the potato cubes (keeping a piece back) and cook for 5 minutes, lid in place.
  2. Add the fish fillets for a further 3 minutes, or until both are cooked through. Remove and set aside to cool a little. Drain any excess moisture.
  3. Gently heat a glug of the groundnut oil in a frying pan. Add the garlic, chillies, ginger and onion, and sizzle together. Then add all the spices, a generous pinch of salt and pepper, and the finely chopped stalks from your coriander.
  4. Once the onion has softened, add the potato and fish to the frying pan, with another splash of oil if needed, and cook until the ingredients are dry.
  5. Mix well to combine, then mash everything together in the pan with a fork. Add the egg, the coriander leaves and the flour and shape into 16 walnut-sized balls.
  6. Heat your groundnut oil for frying — you should aim for the oil to be about 2cm/¾ inch deep in an accommodating frying pan. To test when the oil is ready, take a piece of potato and gently drop it into the hot oil — if it starts to fizz, you’re good to go.
  7. Gently squash each ball to form a patty. Don’t worry if they break up a little around the edges; it will make the cakes crispy. Fry the patties, very carefully, in batches for 1–2 minutes on each side until golden, then remove with a slotted spoon and transfer on to kitchen paper.
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