Korma Spiced Fish Cakes
with Garlicky Peas and Carrot Salad
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
450 grams
Potatoes
2 unit(s)
Garlic Clove
1 pack(s)
Fish Pie Mix
(Contains Fish)
50 grams
Korma Curry Paste
(Contains Mustard)
1 sachet(s)
Curry Powder Mix
50 grams
Breadcrumbs
(Contains Cereals containing gluten)
1 unit(s)
Carrot
12 milliliter(s)
Red Wine Vinegar
(Contains Sulphites)
40 grams
Mango Chutney
120 grams
Peas
20 grams
Baby Leaf Mix
Not included in your delivery
¼ tsp
Salt
1 tbsp
Mayonnaise
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 9. Boil a full kettle.
Chop the potatoes into 2cm chunks (peel first if you prefer). Peel the garlic.
Pour the boiled water into a large saucepan on high heat with 0.5 tsp salt. Add the potatoes and half the peeled garlic to the water and cook until just tender, 12-14 mins.
About 5 mins before the potatoes are ready, drain the fish pie mix and and add the fish to the pan.
Simmer until the fish is cooked through, 5-6 mins. IMPORTANT: Wash your hands and equipment after handling raw fish. It's cooked when opaque in the middle.
Once the potatoes and fish are cooked, drain and allow to steam uncovered for 2 mins. Return to the pan, off the heat.
Mash the potatoes, ensuring the mixture isn't too smooth so that some small chunks of potato remain.
Stir in the korma curry paste, curry powder, breadcrumbs and salt (see pantry for amount). Season with pepper and mix together.
Allow the mixture to cool slightly, then shape into 2cm thick patties, 3 per person.
Transfer the fish cakes to a large, lightly oiled baking tray.
Drizzle with oil, then bake on the top shelf of your oven until golden, 24-26 mins. Carefully turn halfway through.
Mreanwhile, trim and peel the carrot. Use the peeler to peel long ribbons down the length of the carrot, stopping at the core.
In a medium bowl, combine the red wine vinegar, a drizzle of oil and pinch of sugar. Season with salt and pepper. Add the carrot and toss to coat. Set aside to pickle.
Grate the remaining garlic (or use a garlic press).
In a small bowl, combine the mango chutney and mayo (see pantry for amount).
When the fish cakes have 5 mins remaining, wipe out the (now empty) fish pan and return to medium heat with a drizzle of oil.
Once hot, add the peas and stir-fry for 2-3 mins.
Add the grated garlic and cook until fragrant, 1 min, then remove from the heat. Season with salt and pepper.
When everything's ready, add the baby leaves to the carrot bowl. Toss to coat. TIP: Don't add the leaves too early or they'll go soggy.
Share the fish cakes between your plates.
Serve the cucumber salad and peas alongside. Dollop the mango mayo on the side for dipping to finish.
Enjoy!
