المكونات

  • Leeks 4
  • Green chilli 1
  • SpinneysFOOD Fresh Coriander 1/4 cup
  • SpinneysFOOD Fresh Dill 1/4 cup
  • Garlic cloves 2
  • Lemon 1
  • White fish fillets 700g
  • SpinneysFOOD Mediterranean Extra Virgin Olive Oil 125ml
  • Eggs 1
  • Ground cardamom ¼ tsp
  • SpinneysFOOD Fine Cumin ¼ tsp
  • SpinneysFOOD Fine Paprika ¼ tsp
  • SpinneysFOOD Fine Turmeric ¼ tsp
  • SpinneysFOOD Fine Sea Salt 2 tsp
  • Full-cream yoghurt 250ml
  • Yellow mustard seeds 1 tsp
  • Curry leaves 5
  • Ginger 1 tsp
  • Carrots 12.5g
  • Red beetroot 12.5g

Nutrition (Per serving)

  • سعرات حرارية 439
  • دهون 33g
  • المشبعة 5g
  • بروتين 32g
  • الكربوهيدرات 6g
  • السكريات 0.97g

نظرًا لطبيعة وصفات سبينس للطهي في المنزل والتغيرات الطبيعية في المكونات، يتم تقريب المعلومات الغذائية على قدر الإمكان."

كعك السمك

Arabic 30 Mins Prep · 30 Mins Cook


  1. Preheat the oven to 220°C, gas mark 9.
  2. Finely chop the leeks, chilli, a handful each of coriander and dill, and grate the garlic. Zest the lemon.
  3. Remove any excess bones and skin from the fish.
  4. Heat 3 tbsp of olive oil in a large pan and place over a medium heat. Sauté the leeks until golden and tender. Add the garlic and sauté for another 2 minutes. Take off the heat and set aside to cool.
  5. Place the fish in a food processor and blitz until finely chopped. Place in a large bowl along with the leek and garlic mixture, chopped chilli, herbs, lemon zest, egg, spices and 1 tsp of sea salt. Mix well to combine and shape the mixture into 10 fish cakes.
  6. Heat 2 tbsp of olive oil in a large frying pan and place it over a medium heat. Once hot, add the fish cakes, cooking in batches, for 2 minutes per side, or until golden and crisp. Place on a tray lined with baking paper and bake in the oven for 5 minutes.
  7. To make the rainbow root raita, whisk the yoghurt and 1 tsp of salt together in a medium-sized bowl. Place a small frying pan with 3 tbsp of olive oil over a medium heat and add the mustard seeds and curry leaves. Cook for 1 minute. Take off the heat and grate in the ginger and stir. Scatter the grated vegetables over the yoghurt and stir through with a spoon. Drizzle the mustard seed oil over.
  8. Serve the fish cakes with the raita.