Medium
£6.50
Verified curry lover
- Put the potatoes into a large pan, cover with cold water and bring to the boil. Reduce heat and simmer for 10-13 minutes, until tender. Drain thoroughly and leave to steam dry for 5 minutes.
- Return potatoes to the pan and mash with plenty of seasoning, until smooth. Set aside to cool.
- Meanwhile, heat 1 tbsp of oil in a separate pan over medium heat and add Shemin’s Black Mustard Seeds until the mustard seeds pop. Add the onion and cook for 10 minutes, stirring occasionally, until softened. Then stir in the garlic, Shemin’s Chilli Flakes, Shemin’s Turmeric Powder and Shemin’s Coriander Powder, and cook for 1 minute.
- Add the spinach, stir to wilt then cook for 2 minutes more, or until the moisture has evaporated. Set aside to cool.
- In a large bowl, mix the mashed potatoes, cooled spinach mixture, cod, Shemin’s Mango Chutney, lemon and plenty of seasoning. Shape into patties, arrange on a baking tray lined with baking parchment and chill for 10 minutes.
- Heat 1 tbsp of oil in a large, non-stick frying pan over medium-high heat. Fry 4 fishcakes at a time for 3-4 minutes per side, until piping hot and golden. Then lift on to a baking tray lined with kitchen paper to drain briefly. Repeat frying and draining with remaining fishcakes, adding remaining 1 tbsp of oil to the pan first. Serve with a crisp green salad.
Tips:
- To freeze the fishcakes, stack the patties into a freezer-safe container, separating each layer with baking parchment. Cover and freeze for up to 1 month. To serve, defrost in the fridge before frying.
- Make sure the mashed potato and spinach mixture is cool before mixing together.
- After draining the potatoes, tip the potatoes back into the hot pan on the lowest heat to let them dry out for 1 min, before mashing them so they are dry and fluffy.
- Drain the spinach mixture in a colander if there is still liquid in the bottom of the pan so that the fish cake mixture does not get too runny when mixed with the mashed potato.
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