Mild Curry - Bombay Fishcakes

Serves 2      (Multiply as required)

Ingredients:      (* = available from
Pureblends Mild Curry*
1 tspn cumin seeds* (optional)                                                                                               400gm firm white fish (Blue Grenadier, Hoki etc)
2 medium potatoes, peeled and diced
1 onion, diced
2 slices of bread
3 eggs
3 garlic cloves, sliced
1 long red fresh chilli, deseeded and finely chopped (optional)
A handful of fresh coriander, finely chopped
1 lemon, cut into wedges
3 tblspns vegetable oil
Salt and pepper
Raita -  250gms natural yoghurt, 2 tspns mint leaves, chopped, 1 cucumber, chopped) 

Put potatoes in pan with boiling water and boil till soft.  Drain and set aside.  Place bread in blender and blend into fine breadcrumbs.  

Set aside. Put fish, onion and garlic in a bowl and add chilli, coriander, eggs, potatoes, Pureblends Mild Curry, cumin seeds (optional). Season with salt and pepper.  Stir mixture with a fork until well blended.

Form mixture into flattened rounds (7cm in diameter).  Coat rounds in breadcrumbs.  Heat vegetable oil in frying pan. Add fish cakes and shallow fry on a medium heat.  Cook till golden brown.

To make raita mix all ingredients in a bowl. Serve fishcakes with lemon wedges and raita on the side.