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New Idea

Food by Barbara Northwood

Curry fish cakes

Apr 11 10:17pm

Prep Time	Cook Time	Serves
20 mins	15 mins	4

Ingredients

500g potatoes, chopped
100g green beans, cut into 1cm lengths
2 green spring onions, finely sliced
425g can tuna in springwater, drained
1 egg
1 / 2 cup packaged breadcrumbs
2 tsps curry powder
1 tsp ground turmeric
2 tblsps vegetable oil
Steamed vegetables, to serve
Lemon chive sauce:
1 cup Greek-style yogurt
1 clove garlic, crushed
1 tsp finely grated lemon rind
1 tblsp finely chopped fresh chives
Salt and pepper, to taste

1. To make sauce, combine all ingredients in a small bowl. Refrigerate until serving.
2. Boil, steam or microwave potatoes until tender. Drain. Transfer to a large bowl. Mash until smooth.
3. Boil, steam or microwave green beans until tender. Drain.
4. Combine mashed potatoes, beans, onions, tuna, egg, breadcrumbs and spices in a large bowl. Divide mixture into eight. Shape into patties.
5. Heat oil in a large frying pan. Add fish patties, in batches. Cook over a medium heat, for about 5 minutes on each side,
or until browned and heated through.
6. Serve fish cakes with lemon chive sauce and steamed vegetables.

Tip: Fish cakes can be made up to two days ahead. Keep, covered, in refrigerator and reheat before serving.