Paneer Fishcakes with Chutney

These aromatic fishcakes are accompanied by a fruity apple and fig chutney.

  • Preparation Time10 mins
  • Cooking Time30 mins
  • DifficultyEasy

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
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.

Other recipes with salmon

Other recipes with chickpea

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