Servings- 6 pieces
Core Spice and Flavoring-
2 tsp garlic paste
1/2 tsp cumin powder
1/2 tsp cayenne pepper
1 tbs chopped cilantro
2 tbs oil
4 green shallots chopped fine
1/3 cup peas
1/3 cup carrots diced
1 slice wheat bread
1 tbs non fat yoghurt
1 fillet fish (eg: tilapia)
1 tbs lemon juice
Prepare the fish by rubbing 1 tbs of lemon juice on it and letting it marinate while the vegetables are cooked.
Heat 1 tbs oil and add green shallots and garlic to it.
Stir fry for a minute, then add the peas and carrots and cook until the carrots are soft.
Soak the bread in water and then sqeeeze all the water out and crumble this into the cooked vegetables.
Now add the salt and spices and turn down the flame to low after mixing well.
Heat 1 tbs oil in a separate pan and cook the marinated fish fillet on both sides until it is soft and flaky.
Place the cooked fish into the vegetable mixture and crush the mixture with the back of the spatula mixing at the same time.
Stir in the yoghurt.
Turn off the flame when the mixture appears paste-like.
Once the mixture cools, divide into small portions and form balls with each portion flattening them into small round fish cake patties.
Spray a tin foil with canola oil (or any other oil) and neatly arrange the cakes on this.
Bake in a preheated oven at 375 degree F for 20 minutes (flipping the cakes over and spraying again after 10 minutes).
Enjoy the baked fish cakes with any chutney of your choice.