Reza Mahammad adds sunshine ingredients and a chilli kick to fabulous crisp-fried fishcakes
Seafood fishcakes with green chillies
Method
1. Heat a heavy bottomed frying pan or griddle over a medium heat and dry roast the coriander seeds, cumin seeds and fennel seeds for about a minute, stirring all the time. When they give off a warm spicy aroma, tip the spices onto a plate to cool slightly before grinding to a fine powder using a mortar and pestle.
2. Place the minced fish and crabmeat in a mixing bowl and add the ground spices, ginger, garlic, lime zest, spring onions, green chilli and coriander. Stir well to mix everything together. Shape the mixture into flat patties, about 4cm in diameter, arrange on a tray, and chill in a refrigerator for about 30 minutes.
3. For the gram flour batter: sieve the flour and mango powder into a large bowl and pour in enough water to make a thin batter. The consistency should be about the same as single cream. Set aside for about 15 minutes before using. If the batter thickens too much during standing, add a splash more water.
4. Heat the oil in a deep fryer. Dip the fish cakes in batter and fry them in batches until they are golden in colour - about 5 minutes. Drain them on absorbent paper and serve straight away with spicy mango chutney or sweet chilli sauce.
Cook: 20 min
Ingredients
1 tsp Coriander seeds1 tsp Cumin seeds
1 tsp Fennel seeds
250g salmon fillet, minced
250g haddock fillet, minced
100g crabmeat, flaked
3 cm fresh root ginger, grated
1 tsp Garlic, finely chopped
1 lime, grated zest
4 Spring onions, chopped
1 green chilli, finely chopped
2 tbsp fresh coriander leaves, chopped
750ml vegetable oil, for deep-frying the fishcakes
For the gram flour batter
250g gram flour, (available from Asian shops and larger supermarkets)250ml water
1 tsp dried mango powder, (optional)
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