SPICED FISHCAKES WITH TAMARIND MAYONAISE
Ali
ingredients
- 4 Tbsp Vegetable Oil
- A small oniuon finely chopped
- 1 thumb sized peice of ginger, peeled and grated
- 2 small cloves of garlic chopped
- 2 tsp coriander
- 1/4 tsp red chilli powder
- salt to taste
- 1 tsp garam masala
- 2 tbsp lemon juice
- a handful of fresh coriander leaves chopped
- 14ox flaked fish
- 1 large egg
- 2 1/2 bsp mayonaise
- 10 peices thick white bread made into crumbs
- Tamarind Mayonaise
- 3ox Mayonaise
- 2floz milk
- salt to taste
- 1/4 tsp freshly ground balck pepper
- 1 tbsp tamarind paste
- handful of fresh coriander leaces chopped
- 2 tbsp lemon juice
directions
- 1
Preheat the oven to 170 c
- 2
Heat bhalf the oil in a non stick saucepan and fry the onion until translucent, add the ginger and garlic and cook for another 40 seconds. Stir in the coriander, red chilli powder, salt and garam masala and cook for a further 20 mseconds and then reomive from the heat. Place in a large bowl.
- 3
Add the lemon juice, fresh coriander, fish, egg and mayonaise and stir well. Add the bread crumbs and divide into 8 equal portions.
- 4
Shape into circles and shallow fry until golden brown.
- 5
Keep warm in the oven while you cook them all.
- 6
For the tamarind mayonaise - place all the ingredients in a bowl and whisk.
- 7
Serve warm on a bed of lightly dressed salad leaves with a spoonful of tamarind mayonaise.
Source: Ali
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