Fuel Friday

"Indian style snapper fish cakes with coconut-chilli raita "

I made this dish on Wednesday night and it was an absolute winner in the household. The kids just ate them plain without raita and yoghurt but at least it was a success! For those of you that know me well, you will understand that feeding my fussy kids is a job in itself πŸ˜‚πŸ˜‚
Give it a go this weekend! You could even serve them smaller as canapes and yoghurt dipping sauce if entertaining πŸ’πŸΌβ€β™€οΈ
Ingredients πŸ“ƒ
2 clove garlic
5cm piece of ginger peeled
Β½ cup coriander leaves
4 x 4 cm coriander roots
Β½ cup mint leaves
1 long green chilli chopped
1 tsp turmeric
2 tsp garam masala
Sea salt and cracked black pepper
1/2 cup natural style thick greek yoghurt + extra to serve
500g skinless snapper fillets chopped
Lime wedges to serve
Coconut-chilli raita πŸ₯₯🌢πŸ₯₯🌢
1 Lebanese cucumber grated
Β½ cup shredded coconut
Β½ cup mint leaves finely chopped
1 long green chilli finely chopped
2 TBS lime juice
πŸ”ΊPreheat oven to 240 degrees. Place the garlic, ginger, coriander root and leaves, mint, chilli, turmeric, garam masala, S & P in food processor until finely chopped.
πŸ”ΊAdd yoghurt and snapper and pulse until finely chopped.
πŸ”ΊWith wet hands, roll tablespoons of mixture into patties and place on tray lined with baking paper. Cook for 8 mins, turning halfway.
πŸ”ΊWhile the fish cakes are cooking, make the raita.
πŸ”ΊPlace grated cucumber on clean tea towel and squeeze out the liquid.
πŸ”ΊMix cucumber, coconut, mint, chilli, lime juice, S & P.
πŸ”ΊServe cakes with raita, extra mint and yoghurt + Lime wedges.
Enjoy πŸ˜‰ 

Recipe by Donna Hay