Cod and Saag Aloo Fish Cakes

Name: Cod and Saag Aloo Fish Cakes
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Yield: 8
Ingredients: 500 g floury potatoes, peeled and cut into 4cm chunks; 3 tbsp. vegetable oil; 2 tsp. coriander seeds, lightly crushed with a pestle and mortar; 1 tsp. black mustard seeds; 1 onion, roughly chopped; 1 red chilli, deseeded and finely chopped; 2 garlic cloves, crushed; 1 tsp. turmeric; 250 g spinach; 500 g skinless cod fillets, cut into 2cm chunks; 2 tbsp. mango chutney, we used Geeta’s

You can swap the cod for another white fish, haddock would work well, too. Up the chilli if you like things a little spicier.

By The GH Kitchen TeamPublished: 06 January 2022

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These fish cakes with additional spinach and potato are not only delicious, but are freeze ahead as well.

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Yields:

Prep Time:

30 mins

Cook Time:

35 mins

Total Time:

1 hr 5 mins

Cal/Serv:

171

Ingredients

500 g floury potatoes, peeled and cut into 4cm chunks
3 Tbsp. vegetable oil
2 tsp. coriander seeds, lightly crushed with a pestle and mortar
1 tsp. black mustard seeds
1 onion, roughly chopped
1 red chilli, deseeded and finely chopped
2 garlic cloves, crushed
1 tsp. turmeric
250 g spinach
500 g skinless cod fillets, cut into 2cm chunks
2 Tbsp. mango chutney, we used Geeta’s

Directions

1. Step 1Put the potatoes into a large pan, cover with cold water and bring to the boil. Reduce heat and simmer for 10-13min, until tender. Drain thoroughly and leave to steam dry for 5min.
2. Step 2Return potatoes to the pan and mash with plenty of seasoning, until smooth. Set aside to cool.
3. Step 3Meanwhile, heat 1tbsp oil in a separate pan over medium heat and fry the crushed coriander and mustard seeds for 2min, until fragrant. Add the onion and cook for 10min, stirring occasionally, until softened. Stir in the chilli, garlic and turmeric and cook for 1min.
4. Step 4Add the spinach, stir to wilt then cook for 2min more, or until most of the moisture has evaporated. Set aside to cool.
5. Step 5In a large bowl, mix the mashed potatoes, cooled spinach mixture, cod, mango chutney and plenty of seasoning. Shape into 8 patties, arrange on a baking tray lined with baking parchment and chill for 10min.
6. Step 6Heat 1tbsp oil in in a large, non-stick frying pan over medium-high heat. Fry 4 fishcakes for 3-4min per side, until piping hot and golden. Lift on to a baking tray lined with kitchen paper to drain briefly. Repeat frying and draining with remaining fishcakes, adding remaining 1tbsp oil to the pan first. Serve with a crisp green salad.

Freeze Ahead:

Prepare to end of step 5. Stack patties into a freezer-safe container, separating each layer with baking parchment. Cover and freeze for up to 1 month. To serve, defrost in the fridge before completing recipe.

Per fishcake:

Calories: 171
Protein: 14g
Total fat: 5g
Saturates: 0g
Carbs: 16g
Total sugars: 4g
Fibre: 3g

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time