Emperor Cakes with Kachchi Kairi Relish

Name: Emperor Cakes with Kachchi Kairi Relish
Total time: 1800 s
Yield: 4 servings
Cuisine: British
Ingredients: Emperor cakes; 300 g (10.5 oz) sustainable white fish; 150 g (5 oz) white potato, peeled and cut into pieces; 150 g (5 oz) sweet potato, peeled and cut into pieces; 1 large white onion, peeled and finely chopped; 3 garlic cubes, peeled and finely chopped; 5 cm (2”) knob of ginger, scraped with the back of a spoon and grated; 1-2 green chillies, finely chopped; 2 tbsps sambhar powder; 2 tbsps curry leaves, finely shredded; 2 tbsps coriander stalks, finely chopped; sprig mint leaves, finely shredded; 1 egg yolk; 1/2 tsp panch phoron, finely chopped; 1/2 lime, juiced; 1/4 tsp turmeric; 1/8 tsp white pepper; 1/8 tsp salt; 1 egg white, lightly beaten; Relish; 1 green mango, peeled and cut into small cubes; 1 red chilli, finely chopped; 1 tbsp Vietnamese coriander, shredded; 1 tbsp spearmint or mint, shredded; 1/2 red grapefruit, peeled and chopped; Relish Dressing; juice of ½ lime; 1 tsp jaggery (palm sugar), grated; 1 tsp fish sauce; 1 tsp coconut amino (or soy sauce)

Laura @FeelBetter

Milton Keynes, England

South Indian spices are so deliciously fresh and vibrant and can bring white fish alive without overpowering its delicate flavours.

Sambhar powder is made from roasted and ground lentils, dried chillies, fenugreek seeds, coriander, asafoetida and curry leaves and is lighter and more fragrant than ‘curry’ powder. It originates from Thanjavur in Tamil Nadu and named after a great 17th century King, Sambhaji Maharaj.

Add this royal spice blend to tilapia, ginger, lime, chilli, panch phoron and fresh leaves to make emperor fish cakes.

Green mango is known as the king of the fruits and seems a fitting match to the king of spices. Add grapefruit, shallot, chilli and herbs and dress with lime, jaggery, fish sauce and coconut amino to make a sour and hot accompanying relish.

Serve with the 'Were you truly wafted here from paradise?' Milanese cocktail, Negroni sbagliato (or Americano sbagliato if it's not a Tuesday evening).

#MyCookbook #ChristmasGift

Add this royal spice blend to tilapia, ginger, lime, chilli, panch phoron and fresh leaves to make emperor fish cakes.

Serve with the 'Were you truly wafted here from paradise?' Milanese cocktail, Negroni sbagliato (or Americano sbagliato if it's not a Tuesday evening).

#MyCookbook #ChristmasGift

Laura @FeelBetter

Milton Keynes, England

Add this royal spice blend to tilapia, ginger, lime, chilli, panch phoron and fresh leaves to make emperor fish cakes.

Serve with the 'Were you truly wafted here from paradise?' Milanese cocktail, Negroni sbagliato (or Americano sbagliato if it's not a Tuesday evening).

#MyCookbook #ChristmasGift

Add this royal spice blend to tilapia, ginger, lime, chilli, panch phoron and fresh leaves to make emperor fish cakes.

Serve with the 'Were you truly wafted here from paradise?' Milanese cocktail, Negroni sbagliato (or Americano sbagliato if it's not a Tuesday evening).

#MyCookbook #ChristmasGift

Saved

Ingredients

30 minutes

4 servings

Emperor cakes
300 g (10.5 oz)sustainable white fish
150 g (5 oz)white potato, peeled and cut into pieces
150 g (5 oz)sweet potato, peeled and cut into pieces
1large white onion, peeled and finely chopped
3garlic cubes, peeled and finely chopped
5 cm(2”) knob of ginger, scraped with the back of a spoon and grated
1-2green chillies, finely chopped
2 tbspssambhar powder
2 tbspscurry leaves, finely shredded
2 tbspscoriander stalks, finely chopped
sprigmint leaves, finely shredded
1egg yolk
1/2 tsppanch phoron, finely chopped
1/2lime, juiced
1/4 tspturmeric
1/8 tspwhite pepper
1/8 tspsalt
1egg white, lightly beaten
Relish
1green mango, peeled and cut into small cubes
1red chilli, finely chopped
1 tbspVietnamese coriander, shredded
1 tbspspearmint or mint, shredded
1/2red grapefruit, peeled and chopped
Relish Dressing
juice of ½ lime
1 tspjaggery (palm sugar), grated
1 tspfish sauce
1 tspcoconut amino (or soy sauce)
Toppings:
red peanuts, roughly chopped
deep fried shallots
toasted sesame seeds

Saved

Steps

30 minutes

1

Preheat the oven to 200 degrees C, 400 degrees F, Gas mark 6.
2

Boil the white and sweet potatoes until soft, drain and set aside to cool. Steam the fish until cooked through and set aside to cool.
3

Add all the remaining ingredients together except the egg white and mash roughly until combined, leaving some chunky bits.
4

Form the mixture into small patties, dip in the egg white to coat and place on a greased baking sheet. Bake in the centre of the oven for around 30 minutes until golden brown, turning them halfway through the cooking time. Alternatively, deep fry in hot oil until golden brown.
5

Gently fold all the relish ingredients together. Whisk the dressing ingredients together and pour over the relish.
6

Serve the fishcakes with a scattering of peanuts, shallots and sesame seeds and a side of relish.