Middle Eastern Fish Cakes make a great supper dish and our blends of spices just helps to lift their flavour by adding a twist of the Middle East. We like to serve this with salad, drizzled with a salad dressing, or you could use a tartare or a hollandaise sauce.
900g floury potatoes (such as Maris Piper or King Edward)
500g white fish fillets (such as cod or haddock)
15g butter, melted
2 tsp Go Spice Blend
¼ tsp salt, or to taste
Oil for deep-frying
30g plain flour
2 small eggs, beaten
130g fresh white breadcrumbs
Cook the potatoes in boiling water until tender. Drain the water and mash the potato until smooth.
Boil some water in a deep pan, add the fish, bring back to the boil and simmer for about 8 minutes. Place the fish onto a plate and, when cool enough to handle, break it into large flakes, removing any skin or bones.
Put the fish into a bowl with the mashed potato, melted butter, Go Spice Blend and salt, and mix the ingredients well together. Shape the mixture into 8 rounds of about 2.5 cm thick, place on a plate and cover with clingfilm. Refrigerate for about 20 minutes.
Heat some oil for deep-frying.
Put the flour, beaten eggs and breadcrumbs in 3 separate shallow bowls. Dip the fish cakes into the flour, then the beaten egg and finally roll in the breadcrumbs and coat evenly. Fry in batches for about 2 to 4 minutes, until crisp and golden. Lift them out of the pan when cooked and drain briefly on kitchen paper. Keep the cooked fish cakes warm in a low oven while the others are being cooked. Serve warm.