Created by Spinneys
Prep time 30 minutes
Cook time 30 minutes
Serves 4
Cuisine Arabic
Diet Family Friendly
Preparation Easy
Nutrition (per serving)
Calories 439
Fat 33g
Saturates 5g
Protein 32g
Carbs 6g
Sugars 0.97g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details

Cooking Instructions

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Preheat the oven to 220°C, gas mark 9.


Finely chop the leeks, chilli, a handful each of coriander and dill, and grate the garlic. Zest the lemon.


Remove any excess bones and skin from the fish.


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.


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.


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.


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.


Serve the fish cakes with the raita.