A tasty and delicious Indian-style croquette to delight the senses during the holy festival of Ramadan. Simple yet spilling over with flavour!
PREP TIME: 45 minutes
COOK TIME: 30 minutes
TOTAL TIME: 1 hour 15 minutes
LEVEL OF DIFFICULTY: MEDIUM
3 whole cloves
2 green cardamom pods
1 bay leaf
1 cinnamon stick
250 grams skinless cod or red snapper fillets
450 grams potatoes, peeled and cut into 1-inch chunks
1⁄2 cup whole-wheat bread crumbs
2 tbsp. fresh lime juice
2 tbsp. roughly chopped cilantro
1 tsp. ground cumin
1 small green Indian chilli or serrano, stemmed, seeded, and minced (optional)
1⁄4 cup vegetable oil
Mint chutney, for serving
In a small saucepan, combine the cloves with the cardamom, bay leaf, cinnamon, and 2 cups water and bring to a boil. Add the fish, return to a boil, then reduce the heat to maintain a simmer and poach the fish until cooked through, about 5 minutes. Using a slotted spoon or tongs, transfer the fish to a bowl and let cool. Discard the spices and cooking liquid.
Cover the potatoes with some salted water in a medium saucepan, bring to a boil, and cook until tender, about 20 minutes. Drain the potatoes and let them cool completely.
Add the potatoes to the bowl with the fish along with the bread crumbs, lime juice, cilantro, cumin, and chile, season with salt, and lightly mash the potatoes with the other ingredients until evenly combined. Form the mixture into six 3-inch-wide, 3⁄4-inch-thick patties.
In a 12-inch nonstick skillet, warm the oil over medium heat. Add the patties and cook, flipping once, until golden brown, about 6 minutes. Transfer the fish patties to a serving platter. Serve with mint chutney on the side.