Korma Spiced Fish Cakes
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Korma Spiced Fish Cakes

with Garlicky Peas and Carrot Salad

Tags:
Pescatarian
Under 650 calories
Allergens:
Fish
Mustard
Cereals containing gluten
Sulphites

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.

Preparation Time50 minutes
Cooking time30 minutes
DifficultyMedium

Ingredients

serving amount

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

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Nutritional information

Energy (kJ)2546 kJ
Energy (kcal)609 kcal
Fat13.9 g
of which saturates2 g
Carbohydrate91.3 g
of which sugars21.9 g
Protein31.7 g
Salt4.38 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Chopping Board
Sieve
Kettle
Knife
Large Saucepan
Potato Masher
Colander
Baking Tray
Medium Bowl
Small Bowl
Garlic Press

Instructions

1

Preheat your oven to 220°C/200°C fan/gas mark 9. Boil a full kettle of water.

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. IMPORTANT: Wash your hands and equipment after handling raw fish.

Simmer until the fish is cooked through, 5-6 mins. IMPORTANT: The fish is cooked when opaque in the middle.

2

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 style paste, curry powder, breadcrumbs and salt (see pantry for amount). Season with pepper and mix together. 

3

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.

4

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.

Grate the remaining garlic (or use a garlic press).

In a small bowl combine the mango chutney and mayo (see pantry for amount).

5

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 garlic and cook until fragrant, 1 min, then remove from the heat. Season with salt and pepper.

6

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!