Paneer Fishcakes with Chutney

Ingredients

• For the paneer fish cakes
• 1 (150g) cooked salmon fillet, skin removed
• 45g fresh paneer
• 60g natural yoghurt
• 20g minced red onion
• 55g chickpea flour
• 3g fenugreek leaves (crushed by hand)
• 1 tsp coriander powder
• Pinch of salt and freshly ground pepper
• 2 tbsp grapeseed oil
• Apple and fig chutney, recipe follows
• For the apple and fig chutney
• 150g chopped gala apples
• 40g dried figs, roughly chopped
• 40g sultanas
• 40g slivered almonds
• 1 tsp ground cardamom
• 1 tsp ground fennel seed
• 500ml water

Method

For the paneer fish cakes:

1) Mash the salmon in a bowl with the paneer and then add the yoghurt, onion, chickpea flour, spices, salt and pepper and mix well. Form into small patties about 3 to 5cm in diameter.

2) Heat the oil in a large non-stick frying pan (med to high heat) and fry the patties for about 2 to 3 minutes on each side, until golden brown. Serve with apple and fig chutney.

For the apple and fig chutney:

1) Mix everything in a large pan, bring to a boil on a high heat and then turn down and simmer on a low heat for 30 minutes.

2) Let the mixture cool and then place in a food processor and puree to a paste (or use a hand mixer). Store in an airtight glass container in the refrigerator until required.