Spicy Goan Fish Cakes with Curry Dip
Ingredients
- 1 x The Spice Tailor Fiery Goan Curry kit
- 2 large potatoes
- 1 × 400g tin jackfruit
- 2 nori seaweed sheets
- 2 spring onions
- 6-8 tbsp breadcrumbs
Garnish
- Fresh coriander
- 1 lemon, cut into wedges
Preparation
Boil the potatoes until fork-tender, then mash and steam-dry them. Drain and shred the jackfruit. Chop the spring onions. Tear the nori sheets into small pieces.
Combine the mashed potato, jackfruit, nori, spring onion, Goan base paste, 6 tablespoons of breadcrumbs, and salt. If the mixture is too wet, add more breadcrumbs.
Form the mixture into 6 cakes. Chill them for 10 minutes if time allows.
Heat oil in a non-stick pan. Fry the cakes for 3 to 4 minutes on each side until golden and crisp.
Toast the whole spices from the kit. Add the main sauce and simmer for 2 to 3 minutes. Then stir in 3 tablespoons of nutritional yeast.
Plate the cakes with the curry dip, lemon wedges, and coriander. Serve and enjoy.
Notes
This dish is versatile and perfect for a midweek dinner, party platter, or snack board centrepiece.
