Bombay potato fishcakes

Cook dinner the potatoes in a pan of boiling water except tender, about 15 mins. Add the fish fillet to the pan for the outdated jiffy of the cooking time. Drain and lunge away to steam-dry for a jiffy, then tip the potatoes and fish true into a bowl along with the spring onions. Roughly crush the mixture collectively the exercise of a fork. Season, mix within the curry powder, then form the mixture into six patties. Tip the crushed poppadums onto a shallow plate, and press both aspect of every fishcake into them to coat. Must it is doubtless you’ll maybe per chance maybe also have time, kick back the fishcakes for 30 mins to firm up. Will retain chilled for up to a day.

Heat the oil in a frying pan over a medium heat and fry the fishcakes for 5 mins on both aspect except golden and piping sizzling. Attend with salad and mango chutney on the aspect with lemon wedges for squeezing over.