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Smoky Fish Cakes, Greens & Curried Mayo

Smoky Fish Cakes, Greens & Curried Mayo

Rating
4.5rating out of 5

(12819 reviews from our customers)

Prep Time

35 min

Cuisine

British

Use within

3-4 days

Smoked fish and curry are a heavenly flavour combo, making these fish cakes incredibly tasty and super simple. Enjoy with shredded kale and mild curry mayo. Yum!

Prep Time

35 min

Cuisine

British

Use within

3-4 days

What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

In Your Box
Ingredients for 2 people (double for 4)
Spring-onion
2 spring onions
mild-curry-powder
1/2 tbsp curry powder
Kale
120g shredded kale
Smoked-pangasius-(1)
2 x 100g smoked basa fillets †
White-wine-vinegar
1 white wine vinegar sachet (15ml)
Panko breadcrumbs edit
30g panko breadcrumbs †
Potatoes
4 white potatoes
Mayonnaise-sachet-(2)
1 mayonnaise sachet (50ml) †
You Will Need
Tin foil, butter, olive oil, pepper, salt, vegetable oil

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 spring onion
  • 1/2 tbsp curry powder
  • 120g shredded kale
  • 2 x 100g smoked basa fillets<span class="strong">†</span>
  • 1 white wine vinegar sachet (15ml)
  • 30g panko breadcrumbs<span class="strong">†</span>
  • 1 white potato
  • 1 mayonnaise sachet (50ml)<span class="strong">†</span>
Typical Values per 100g per serving
Energy 799 kJ
191 kcal
2114 kJ
505 kcal
Fat
of which saturates
9 g
1 g
23.7 g
2.8 g
Carbohydrate
of which sugars
20 g
1.8 g
52.9 g
4.7 g
Fibre 2 g 5.2 g
Protein 9.7 g 25.6 g
Salt 0.84 g 2.22 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 spring onion
spring onion
1/2 tbsp curry powder
cumin, coriander, onion powder, salt, sugar, chilli powder, ginger, garlic, fenugreek, paprika, turmeric, cassia cinnamon, black pepper, cloves, colouring: paprika extract, bay, cardamom
120g shredded kale
kale(100%)
2 x 100g smoked basa fillets
basa (fish) (98%), salt, colours (curcumin, annatto)
1 white wine vinegar sachet (15ml)
white wine vinegar
30g panko breadcrumbs
Wheat flour (gluten), yeast, Salt
1 white potato
potato
1 mayonnaise sachet (50ml)
rapeseed oil (78%), water, free range pasteurised egg and egg yolk (89%), spirit vinegar, sugar, salt, lemon juice, antioxidant: calcium disodium edta, flavouring, paprika extract
Allergens
  • Allergens highlighted by † (fish, gluten, egg)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)
1 Smoky Fish Cakes With Curried Mayo

Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7 and boil a kettle

Cut the potatoes (skins on) into large bite-sized pieces

Add the chopped potatoes to a pot of plenty of boiled water with a pinch of salt and bring to the boil over a high heat

Once boiling, cook for 12-15 min or until fork tender, then drain and return to the pot

2 Smoky Fish Cakes With Curried Mayo

While the potatoes are cooking, heat a large, wide-based pan (preferably non-stick with a matching lid), with 2 tsp [3 tsp] butter over a medium-low heat

Once melted, add the curry powder, stir for 30 secs, then transfer the curry-butter to a bowl to cool

Wipe the pan clean and reserve it for later

3 Smoky Fish Cakes With Curried Mayo

Place the smoked basa fillets on a baking tray (use tin foil to avoid mess!)

Drizzle with olive oil and season lightly with salt and pepper

Put the tray in the oven for 8 min or until the smoked basa is cooked through

Tip: Your fish is cooked when it turns opaque and flakes easily

4 Smoky Fish Cakes With Curried Mayo

While the fish is in the oven, trim, then slice the spring onions finely

Stir the mayonnaise and white wine vinegar into the cooled curry-butter along with 1 tsp [2 tsp] boiled water – this is your curried mayo

5 Smoky Fish Cakes With Curried Mayo

Run the drained potatoes under the cold tap until cool enough to handle

Return them to the pot and crush gently, then add the smoked basa, half of the spring onions (save the rest for later), plenty of salt and pepper and mix gently

Divide the mix into 4 [8], then shape them into fish cakes by squeezing the mixture together and finally coating them in the panko breadcrumbs

6 Smoky Fish Cakes With Curried Mayo

Return the reserved pan to a medium-high heat with 2 tsp [4 tsp] butter

Once hot, add the shredded kale with a pinch of salt

Cook for 3 min and then add 2-3 tbsp boiled water and cook, covered for a further 2 min

Once done, transfer the cooked kale to the serving plates

7 Smoky Fish Cakes With Curried Mayo

Carefully wipe the pan clean

Return the pan to a medium-high heat with 2 tbsp [4 tbsp] vegetable oil

Once hot, add the fish cakes and cook on each side for 2-3 min until golden and crispy

Tip: Try not to move the fishcakes in the pan while they cook, so they hold their shape

8

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Serve the fish cakes over the shredded kale with the curried mayo drizzled over

Garnish with the remaining sliced spring onion

Enjoy!

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