Paneer Fishcakes with Chutney

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Ingredients

  • For the paneer fish cakes:

  • 1 (150g) cooked salmon fillet, skin removed
  • 45g fresh paneer
  • 60g natural yoghurt
  • 20g minced red onion
  • 55g chickpea flour
  • 3g fenugreek leaves (crushed by hand)
  • 1 tsp coriander powder
  • Pinch of salt and freshly ground pepper
  • 2 tbsp grapeseed oil
  • Apple and fig chutney, recipe follows

  • For the apple and fig chutney:

  • 150g chopped gala apples
  • 40g dried figs, roughly chopped
  • 40g sultanas
  • 40g slivered almonds
  • 1 tsp ground cardamom
  • 1 tsp ground fennel seed
  • 500ml water

Use imperial measurements

Method

How to make Paneer Fishcakes with Chutney

For the paneer fish cakes:
1) Mash the salmon in a bowl with the paneer and then add the yoghurt, onion, chickpea flour, spices, salt and pepper and mix well. Form into small patties about 3 to 5cm in diameter.

2) Heat the oil in a large non-stick frying pan (med to high heat) and fry the patties for about 2 to 3 minutes on each side, until golden brown. Serve with apple and fig chutney.

For the apple and fig chutney:
1) Mix everything in a large pan, bring to a boil on a high heat and then turn down and simmer on a low heat for 30 minutes.

2) Let the mixture cool and then place in a food processor and puree to a paste (or use a hand mixer). Store in an airtight glass container in the refrigerator until required.

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