Indian fishcakes



3 Spring onions
2/3 cloves of garlic
Thumb of ginger
3 chillis
Handful of Parsley
Handful of coriander
Lime zest and juice
Salt and Pepper
2 tsp Madras Curry Powder
1 tsp Paprika
250g smoked mackerel
3/4 mini chicken fillets


In a food processor put spring onions, garlic, ginger, chillies (or less if you’re a wuss), parsley and coriander, lime zest and juice, salt and pepper.

Give it a whizz and then add the smoked mackerel, paprika, curry powder and chicken fillets.

Form into little patties and put in the fridge for 20 mins.

Fry in a non-stick pan without oil for 4 mins or so on each side and serve with a salad of onions macerated in lime/lemon juice, add tomatoes, coriander. Serve with sweet chilli sauce

This is a lovely summery light supper or great if you made them smaller for nibbles at a dinner party or bigger for a fish burger

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