| Created by | Spinneys |
| Prep time | 30 minutes |
| Cook time | 30 minutes |
| Serves | 4 |
| Cuisine | Arabic |
| Diet | Family Friendly |
| Preparation | Easy |
| 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 | |
Ingredients
Cooking Instructions
Download PDFPreheat 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.
