Why recepie famous for?
Ingredients
2 spring onions trimmed,400g skinless cod loin, cubed,
¼ pack fresh coriander,
1 large egg,
2 tsp Madras curry powder,
1 tsp lemon juice,
1 tbsp cornflour,
1 tbsp ground almonds,
rapeseed oil,
for frying,
For the mango bites,
12 chunks fresh ripe mango,
3 thick slices of cucumber, quartered,
For the tomato bites,
6 cherry tomatoes halved,
12 fresh coriander leaves,
Instructions
Tip the spring onions into a food processor and pulse briefly to chop. Add all the remaining fishcake ingredients, except for the oil, and blitz to a paste. Shape into 24 mini cakes.Heat a drizzle of the oil in a large non-stick frying pan. Fry half the fishcakes for 1-2 mins each side until firm and golden. Remove from the pan and repeat with the other fishcakes. Will keep in the fridge for up to two days.
To serve, thread the mango and cucumber onto 12 cocktail sticks, then the cherry tomato and a coriander leaf on the remaining sticks. Warm the fishcakes, if you like, at 180C/ 160C fan/gas 4 for 10 mins. Spear the mango version into the side of the fishcakes, then spear the cherry tomato version through the top of the remaining fishcakes.
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