Paneer Fishcakes with Chutney
These aromatic fishcakes are accompanied by a fruity apple and fig chutney.
Ingredients
Method
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.
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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Overall Rating:
4.18
(20)
