"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 😂😂
Give it a go this weekend! You could even serve them smaller as canapes and yoghurt dipping sauce if entertaining 💁🏼♀️
2 clove garlic
5cm piece of ginger peeled
½ cup coriander leaves
4 x 4 cm coriander roots
½ 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 🥥🌶🥥🌶
1 Lebanese cucumber grated
½ cup shredded coconut
½ cup mint leaves finely chopped
1 long green chilli finely chopped
2 TBS lime juice
🔺Preheat 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.
🔺Add yoghurt and snapper and pulse until finely chopped.
🔺With wet hands, roll tablespoons of mixture into patties and place on tray lined with baking paper. Cook for 8 mins, turning halfway.
🔺While the fish cakes are cooking, make the raita.
🔺Place grated cucumber on clean tea towel and squeeze out the liquid.
🔺Mix cucumber, coconut, mint, chilli, lime juice, S & P.
🔺Serve cakes with raita, extra mint and yoghurt + Lime wedges.
Recipe by Donna Hay