Easy Child Fish Cakes
Prep Time: 5 minutes
Cook Time: 30 minutes
Note: All ingredients in blue is available at alcoeats.com
|ALCO Turmeric Powder||1/2 tsp|
|ALCO Coriander Powder||1 tsp|
|Fish fillets (white boneless and skinless)||200 g|
|Lime juice||1/2 cup|
- Peel, quarter and then boil the potatoes and cook the fish. I cheated by using leftover boiled potatoes and sticking two frozen fish fillets in the microwave, but you could quickly grill or poach them in a little milk.
- Turn the grill on to a high setting. While it’s warming up, bring the oil to heat in a medium-sized pot. When it’s hot, tip the masala powders in and as they sizzle, toss in the boiled potatoes. Speed is of the essence here or the spices will just burn to cinders. Mash the potatoes in the pot. Once smooth, mix in the fish and the lime juice. I tend to do this with my hands as it’s much easier to get stuck in. Add salt to taste.
- Finally, line a baking tray with foil and grill on high for about eight minutes on each side. When you turn them over, the fish cakes may be a bit soft and threaten to fall apart. But just piece any bits together and crack on. The end result will be golden crisp on the outside, with a squidgy lemony centre. Serve with a smile for the kids and with ketchup spiked with chilli powder for the bigger ones.