Fish cakes with masala peas and spinach sauce

1. 1

   To make the fish cakes, half-fill a large saucepan with water and add ½ teaspoon of salt. Bring to the boil and add the potatoes. Reduce the heat and simmer for 15 minutes, or until soft.

2. 2

   Cut the fish fillets in half and put into a large, deep frying pan. Cover with just-boiled water and return to a simmer. Cook for 5 minutes, then drain in a colander.

3. 3

   Put the fish into a large bowl. Drain the potatoes and add to the same bowl. Sprinkle with a teaspoon of salt and roughly mash together with a potato masher.

4. 4

   Heat 1 tablespoon of oil in a frying pan and fry the onion for 4 minutes, or until softened. Add the chillies, ginger and garlic and cook for a few seconds more, stirring. Add another tablespoon of oil with the coriander, cumin and garam masala. Cook for 20-30 seconds, stirring constantly.

5. 5

   Add the spiced onions to the mashed fish and potatoes and mix well. Squeeze the lime juice over and mix in the coriander. Leave to cool for 30 minutes.

6. 6

   To make the spinach sauce, melt the butter in a large saucepan and add the fenugreek. Cook over a medium heat for 30 seconds, stirring. Add the onion and cook for 3-4 minutes, or until soft. Stir in the chilli, garlic and ginger, all the dried spices and a good pinch of salt. Fry for 2 minutes, stirring constantly. Add the frozen spinach and 200ml/7fl oz water and cook gently for 20-30 minutes, stirring occasionally. Stir in the cream and yoghurt and blend with a stick blender until smooth. Adjust the seasoning to taste.

7. 7

   To shape the fish cakes, divide the fish mixture into eight portions and roll each one into a ball. Flatten each into a fish cake shape, roughly 2.5cm/1in thick and 5cm/2in wide.

8. 8

   Put the beaten egg in one bowl and the breadcrumbs in another. One at a time, dip the fish cakes into the beaten egg and then coat in the breadcrumbs, making sure they are fully covered. Put on a baking tray, cover and leave to chill in the fridge for 30 minutes.

9. 9

   To make the masala peas, heat the oil in a medium saucepan and add the cumin. As soon as they start to crackle, add the ginger and chilli and fry gently for a few seconds. Stir in the peas, ½ teaspoon of salt and 250ml/9fl oz of water and cook for 4-5 minutes, stirring until the peas are tender and all the liquid has evaporated. Season with ½ teaspoon of black pepper, add the coriander and mix well. Set aside.

10. 10

    To cook the fish cakes, heat the remaining oil in a large frying pan and gently cook the fish cakes for 4-5 minutes on each side, or until golden-brown, crisp and hot through.

11. 11

    Gently reheat the spinach sauce, stirring constantly and adding a little more cream if needed until the sauce is thick but spoonable.

12. 12

    Squeeze a little lemon juice over the masala peas just before serving them with the fish cakes and spinach sauce.

1 serving ≈ 350 g

Nutrition values are estimates. - means data is unavailable.