Curried Fish Cakes

• green onion↗2

  trimmed

• skinless cod fillet↗400g g

  cut into cubes

• fresh coriander¼ pack
• large egg1
• Madras curry powder↗2 tsp tsp
• lemon juice1 tsp tsp
• cornflour1 tbsp tbsp
• ground almonds↗1 tbsp tbsp
• rapeseed oil↗

  for frying

• ripe mango↗12 chunks
• cucumber↗3 thick slices of

  cut into quarters

• cherry tomatoes↗6

  halved

• fresh coriander leaves↗12
• skewers24

Step-by-step instructions

1. 1

   Place the green onion in a food processor and pulse briefly. Add all other cake ingredients except the oil and blend into a paste. Shape 24 mini cakes.

2. 2

   Heat a little oil in a large non‑stick skillet. Fry half the cakes for 1‑2 minutes per side until firm and golden. Remove from the pan and repeat with the remaining cakes. They can be stored in the refrigerator for up to two days.

3. 3

   For serving, thread mango and cucumber onto 12 skewers, and onto the remaining skewers place a cherry tomato and a coriander leaf. Optionally warm the cakes at 180 °C (160 °C with convection/gas 4) for 10 minutes. Insert the mango‑topped variant on the side of the cakes, and the cherry‑tomato variant on top of the remaining cakes.