Katsu curry is all the rage right now, so we've topped our cod fishcakes with it! You can buy a shop bought katsu curry sauce if you prefer, and just used the cod fishcake recipe below, for a speedy dinner option.
500 g floury potatoes, peeled and cut into 4cm pieces
1 Tbsp. vegetable oil, plus extra to fry
1 onion, finely sliced
2 tsp. medium curry powder
1 red chilli, deseeded and thinly sliced
500 g skinless cod fillets, cut into 2cm pieces
3 Tbsp. plain flour
2 medium eggs, beaten
100 g panko breadcrumbs
For the curry sauce
1 tsp. vegetable oil
1 onion, finely chopped
3 cm piece fresh root ginger, peeled and finely grated
2 garlic cloves, crushed
1 Tbsp. medium curry powder
3 Tbsp. plain flour
500 ml chicken or vegetable stock
1 Tbsp. runny honey
Pak choi, wilted, to serve
Directions
Step 1For the fishcakes, in a medium pan cover the potatoes with cold water and bring to the boil. Reduce heat and simmer for 10-13min, until tender. Drain well and leave to steam dry for 5min. Return potatoes to the pan and mash with plenty of seasoning, until smooth. Set aside to cool.
Step 2Meanwhile heat 1tbsp oil in a small over medium heat and cook the onion for 10min, until softened. Stir in the curry powder and chilli and cook for 2min, until fragrant. Set aside to cool.
Step 3Add the onion mixture to the potato pan, together with the cod and plenty of seasoning. Mix and shape into 8 patties. Arrange on a baking tray lined with baking parchment. Chill for 30min to firm up.
Step 4Meanwhile make the curry sauce. Heat the oil in a medium pan over medium heat and cook the onion for 10min, until softened. Stir in the ginger, garlic, curry powder and flour and cook for 1min. Remove from heat and gradually mix in the stock. Return to heat and cook, stirring, until thickened. Stir through the honey and some seasoning. Whizz with a stick blender for a smooth sauce, if you like.
Step 5For the fishcakes, put the flour, eggs and breadcrumbs into 3 separate shallow bowls. Coat a fishcake first in flour, gently shaking off excess. Next coat in egg and then breadcrumbs to cover. Repeat with remaining fishcakes.
Step 6Preheat oven to 200°C (180°C fan) mark 6. To fry, heat a shallow layer of oil in a large non-stick frying pan over high heat. Fry 4 fishcakes for 2min per side, or until golden. Return to the lined tray. Repeat frying with remaining fishcakes. Transfer to the oven and cook for 20min, until piping hot.
Step 7Reheat the curry sauce, if needed, and serve with the fishcakes and wilted pak choi, if you like.
Per serving:
Calories: 573
Protein: 38g
Total fat: 15g
Saturates: 2g
Carbs: 69g
Total sugars: 10g
Fibre: 7g
Minimal effort, maximum flavour. 46 of our easiest dinner recipes to try this week
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
