Skip to main content

Fish Cakes with Winter Coleslaw

I am residing in England for the past 4 years now, and it will be a bit rude if I don't include at least one English recipe in my blog. Pies and pasties, Internationally famous Fish and Chips, The English Breakfast, cuppa tea, clotted cream and cheese and meaty stews and sausages are some of the English trademark. There's something royal about each and every dish. They didn't rule the world, just like that!! ;)


Since I have already started off my blog with a chicken and 2 vegetarian recipes, its high time I provide something for my Fishetarian friends too. I come from a family where, fish is considered to be the ultimate of all the delicacies. My dad has taught me to respect all kinds of sea food or rather I call it the "Seafruit" ;) So, without wasting your time and mine, I thought of an easy English fish recipe for this winter season. Yeah,...Its still chilly out here!!

Ingredients

  • 500 gm Boneless Fish (Preferably Cod, Haddock or Salmon)
  • 3 Big Potatoes (Boiled and peeled)
  • 1 bunch of Spring onions (finely sliced) (you can substitute it with 1 big onion)
  • 1 Capsicum (finely chopped)
  • 2-3 Green chillies (finely chopped)
  • A handful of coriander leaves (finely chopped)
  • 1 Egg (slightly beaten)
  • 1 tsp Black pepper
  • Bread crumbs (for coating)
  • Olive oil (or use any other oil to shallow fry)
  • Salt to taste

Method

1) Boil the fish in water with a little salt for 10 min and no more. Take the fish out and break it to little chunks with your hand.
2) Mash the boiled potatoes and mix it with the cooked fish. Fold it slowly and make sure the chunks don't fully mash away with the potatoes.
3) Heat a pan with 2 tsp of oil and saute the spring onions and capsicum for 2 min. Add a pinch of salt and 1/2 tsp of black pepper.
4) Put this into the potato - fish mixture. Also add the green chillies and the coriander leaves. Add the remaining 1/2 tsp pepper and salt accordingly. add the egg too and mix everything together.
5) Make 4 -5 palm sized round patties (like cutlets) and dredge them in the dried bread crumbs. Coat the patties well with the crumbs and shake to remove the excess.
6) Heat 2 tbsp of oil in a pan and shallow fry the fish cakes. 3 min each side. The heat must be kept in medium. The fish cakes are ready.


WINTER COLESLAW

1) 1 cup Carrot (Grated)
2) 1 cup Cabbage (finely sliced)
3) 1 cup Lettuce (finely sliced)
4) 1 cup Beetroot (grated)
Actually you can choose any veg you like for your coleslaw!!
5) 100 ml Curd
6) 1 tsp Dijon Mustard
7) 1 tsp olive oil

Place all the veggies in a bowl. Pour the curd, mustard and olive oil. Mix it all up.

Labels:

Comments

Post a Comment

Popular posts from this blog

Ulli Chammanthi (Onion Chutney)

"Ulli Chammanthi" is the very famous chutney of Kerala.Needless to say, my favourite too. One in every 3 houses in Kerala will definitely have Ulli Chammanthi for their breakfast. It usually compliments well with idlis and any type of South Indian Dosas. My mom-in-law makes it super-duper delicious. If you get a good home made Ulli Chammanthi, then don't even think of counting the number of idlis or Dosas which go inside your tummy. :) "Ulli" in Malayalam means Onion and "Chammanthi" means Chutney. No coconut required unlike other Kerala dishes, but we definitely leave the Malayalee imprints in every Kerala dish, so we drizzle a generous amount of coconut oil. :) Please do try making it at home and you will see people lick off their plate even after the idlis and dosas are long gone. :) Ingredients: 5-6 medium onions (peeled and cut into chunks) 1 tomato (cut into chunks) 3 whole dry red chillies 1 tbsp of cooking oil salt to taste coconut oil to driz...
Post a Comment
Read more

Anniversary & Pouring Awards with Pista Kulfi

Took a break from blog & cooking for a couple of days as I was in a mood to celebrate!! That's right, Arun and I celebrated our 4 years of married life on 10th June. Phew, time truly flies in just a snap!! (Below is our wedding snap, a perfect South Indian Wedding shot...please don't laugh at it.;). So I was in no mood to cook that day & told Arun that the meals of the day will be either frozen, take away or a dine out. He preferred the third one. ;) So we went to one of our favourite food joints {Did I tell you, that we live in a place called Chesterfield, a Historic Market Town in UK & don't have much choices around here ;)}, "Frankie & Benny's."My god, we both die for those thin crust Italian Pizzas & the cheesy gar(lick)y bread which melts in your mouth like a candy floss...Aah! Now, I have to tell you what we ordered, because it was that good. ;) For starters, we ordered their famous garlic bread with crispy coated chicken ...
24 comments
Read more

Naankhatai

Naankhatai is to India as S hortbread is to Scotland,    Naankhatai is an Indian shortbread (originally brought by the Iranians to India) quite similar to a Scottish shortbread but only more soft, more crumbly and more delicious. I like to call them the "Indian white Bakery biscuits" because I have always seen them stored in those big cookie jars in front of the bakery till counters. For me, these white dome shaped cookies always stood out from the other cookies.  This 3 ingredients cookie is super easy to bake plus there are no eggs involved so Hello Vegetarians!! One can always experiment with a combination of flours (gram flour, corn flour, semolina, etc) but being me I went for the most tastiest and a slightly unhealthy version of using only refined flour. Do try any version you like but do not forget to dunk these melt in the mouth cookies in  your masala chai and go mmmmm....:) Happy Baking!!   Ingredients: 1 cup all purpose flour 1/2 cup butt...
Post a Comment
Read more