Fiery Goan "Fish" Cakes - The Spice Tailor

Spicy Goan “Fish” Cakes With Curry Dip

  • Simple
  • 0:40m
  • 8 ingredients

This looks like fish, doesn’t it? We’ve taken The Spice Tailor’s Fiery Goan Curry kit and created these golden patties that are completely plant-based. We’ve spiced them right up with the fiery Goan paste and whole spices from the kit for serious heat, tang and flavour.

Serves: 2

Ingredients

For the "Fish" Cakes

  • 1 pack The Spice Tailor Fiery Goan Curry kit
  • 2 large potatoes
  • 1 × 400g tin jackfruit
  • 2 nori seaweed sheets
  • 2 spring onions
  • 6-8 tbsp breadcrumbs

To Garnish

  • Fresh coriander
  • 1 lemon

Before you start

Saucepan | Frying pan

Step 1

Prepare ingredients

  • Peel and cut the potato into 2 inch chunks
  • Place in a pot of salted water, bring to a boil, and cook until the potato is fork-tender (about 10 minutes after it begins to boil)
  • Drain, allow to steam dry for a 5 minutes, return to the pan and mash the potato well
  • Meanwhile, drain the jackfruit and pat dry with kitchen paper
  • Shred or chop the jackfruit
  • Finely chop the spring onions
  • Crumble or cut the nori into small pieces with scissors
  • Cut the lemon into wedges for serving

Ingredients

  • 1 pack The Spice Tailor Fiery Goan Curry kit
  • 2 large potatoes
  • 1 × 400g tin jackfruit
  • 2 nori seaweed sheets
  • 2 spring onions
  • 6-8 tbsp breadcrumbs
  • Fresh coriander
  • 1 lemon

Step 2

Make the “fish” cake mixture

  • Add the Goan base paste, jackfruit, nori, spring onion, 6 tbsp breadcrumbs and a generous pinch of salt to the potato and mix really well to combine
  • The mixture should hold together when pressed – if it’s too moist, add another spoonful or two of breadcrumbs
  • Divide the mixture evenly into 6 pieces and shape into cakes

Ingredients

  • 1 pack The Spice Tailor Fiery Goan Curry kit
  • 2 large potatoes
  • 1 × 400g tin jackfruit
  • 2 nori seaweed sheets
  • 2 spring onions
  • 6-8 tbsp breadcrumbs
  • Fresh coriander
  • 1 lemon

Step 3

Fry the “fish” cakes

  • Heat 2 tbsp of oil in a non-stick frying pan over medium-high heat
  • Once hot, carefully place the cakes in the pan, in batches if needed
  • Fry for about 3–4 minutes on each side, until golden brown and crispy
  • Handle them gently when flipping to keep them intact
  • Set aside and keep warm

Ingredients

  • 1 pack The Spice Tailor Fiery Goan Curry kit
  • 2 large potatoes
  • 1 × 400g tin jackfruit
  • 2 nori seaweed sheets
  • 2 spring onions
  • 6-8 tbsp breadcrumbs
  • Fresh coriander
  • 1 lemon

Step 4

Make the curry dip

  • In a small dry saucepan over a medium high heat add the whole spices from the kit for 30-60 seconds until fragrant
  • Carefully, pour in the main sauce pouch
  • Let the sauce simmer for 2–3 minutes, stirring occasionally, allowing the flavours to develop then stir in 3-4 tbsp nutritional yeast

Ingredients

  • 1 pack The Spice Tailor Fiery Goan Curry kit
  • 2 large potatoes
  • 1 × 400g tin jackfruit
  • 2 nori seaweed sheets
  • 2 spring onions
  • 6-8 tbsp breadcrumbs
  • Fresh coriander
  • 1 lemon

Step 5

Serve

  • Arrange the crispy Goan “fish” cakes on a platter with the curry dip bowl on the side
  • Garnish with lemon wedges and fresh coriander leaves
  • Dip each spiced “fish” cake into the Goan curry sauce and enjoy the explosion of tangy, spicy flavours!

Ingredients

  • 1 pack The Spice Tailor Fiery Goan Curry kit
  • 2 large potatoes
  • 1 × 400g tin jackfruit
  • 2 nori seaweed sheets
  • 2 spring onions
  • 6-8 tbsp breadcrumbs
  • Fresh coriander
  • 1 lemon