indian-style fish cakes with

coconut-chilli raita

  • 2 cloves garlic
  • 5cm-piece ginger, peeled and chopped
  • 4 x 4cm-long coriander (cilantro) roots, chopped
  • ½ cup coriander (cilantro) leaves
  • ½ cup mint leaves, plus extra to serve
  • 1 long green chilli, chopped
  • 1 teaspoon ground turmeric
  • 2 teaspoons garam masala
  • sea salt and cracked black pepper
  • ½ cup (140g) natural Greek-style (thick) yoghurt, 
  • plus extra to serve
  • 500g skinless snapper fillets, chopped
  • lime wedges, to serve

coconut-chilli raita

  • 1 Lebanese cucumber, grated
  • ½ cup (40g) shredded coconut 
  • ½ cup mint leaves, finely chopped
  • 1 long green chilli, thinly sliced
  • 1 tablespoon lime juice
  1. Preheat oven 240°C (475°F). Place the garlic, ginger, coriander root and leaves, mint, chilli, turmeric, garam masala, salt and pepper in a food processor and process until finely chopped. Add the yoghurt and fish and pulse until finely chopped. 
  2. With wet hands, roll tablespoons of the mixture into patties and place on a large lightly greased oven tray lined with non-stick baking paper. Cook, turning halfway, for 8 minutes or until golden. 
  3. While the fish cakes are cooking, make the coconut-chilli raita. Place the cucumber in a clean tea towel and squeeze out any excess liquid. Place the cucumber, coconut, mint, chilli, lime juice, salt and pepper in a small bowl and mix to combine. Serve fish cakes with the raita, extra mint, lime wedges and extra yoghurt. Serves 4

Photography: Anson Smart

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