Cod Fishcakes with a Spicy Yoghurt Sauce
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Great Cod Fishcakes without any potato Starter Flavoured with Fresh Coriander and a little Chilli, served with Cumin/Coriander flavoured Yoghurt coloured with some Tumeric.
Although this was a much appreciated great dish, the final photos were pretty awful so I must re-cook!
some ingredients Picture
- Cut the red chilli in two along its length, discard the seeds, and chop finely. Trim and chop the fresh coriander to deliver two good tablespoonfuls. Use a big knife to roughly chop the cod Picture . Beat an egg and add about half the egg to a bowl along with a tablespoonful of flour, the cod, coriander, chilli and stir in well using a fork. Season with a teaspoonful of salt and good grind of fresh black pepper. Put to one side for a bit.
- Put the yoghurt into a bowl, add the spices and season with a little salt Picture . Keep to one side.
- Use a big spoon to form the cod mixture into fishcakes and toss each one with flour. Add two tablespoonfuls of olive oil to a non-stick frying pan over a medium heat and carefully fry the fishcakes on both sides Picture . Serve the fishcakes immediately with the yoghurt sauce.
Categories: cstarter ccod cfish Recipe Id: r3580