Bombay-style Potato Fish Cakes

• medium potatoes↗2

  diced

• fresh or frozen white flaky fish1

  fillet (about 200 g; we used cod fillet)

• green onion↗4

  sliced into rings

• curry powder↗2 tsp tsp

  (gluten-free, if needed)

• poppadum↗2

  crushed, or a handful of breadcrumbs (gluten-free if needed)

• vegetable oil↗2 tbsp tbsp
• salad↗

  mango chutney and lemon wedges for serving

Step-by-step instructions

1. 1

   Boil the potatoes in a pot of boiling water until tender, about 15 minutes. Add the fish fillet to the pot a few minutes before the end of cooking. Drain and let sit for a few minutes to steam dry, then transfer the potatoes and fish to a bowl together with the green onions. Roughly mash the mixture with a fork. Season, add the curry powder, then shape six patties. Place the crushed poppadum on a shallow plate and coat each patty on both sides with it. If you have time, chill the patties for 30 minutes to firm up. Store in the refrigerator for up to one day.

2. 2

   Heat the oil in a pan over medium heat and fry the fish cakes for 5 minutes on each side until golden brown and hot through. Serve with the salad, mango chutney and lemon wedges for squeezing.