Spice Goddess

Spice Goddess

Paneer Fish Cakes with Apple and Fig Chutney

  • prep time20 min
  • total time 75 min
  • serves 8

Mouthwatering salmon cakes served with a deliciously sweet chuntey, it's so easy to make you'll want to do it again and aigain.

184 Ratings
Directions for: Paneer Fish Cakes with Apple and Fig Chutney


Apple and Fig Chutney

1 cup chopped gala apples

¼ cup dried figs, roughly chopped

¼ cup raisins

¼ cup slivered almonds

1 tsp ground cardamom

1 tsp ground fennel seed

2 cup water

Paneer Fish Cakes

1 6 oz cooked salmon fillet, skin removed

½ cup fresh paneer

¼ cup plain yogurt

2 Tbsp minced red onion

½ cup chick pea flour

1 Tbsp coriander powder

pinch of salt and freshly ground pepper

2 Tbsp grape seed oil


Apple and Fig Chutney

1. Mix everything in a pot, bring to a boil on high heat and then turn down and simmer on low heat for 30 minutes. Let mixture cool and then place in a food processor and puree to a paste. Or use hand mixer. Store in an airtight glass container in the refrigerator.

Paneer Fish Cakes

1. Mash the salmon in a bowl with the paneer and then add yogurt, onion, chickpea flour, spices, salt and pepper and mix well. Form into small patties about 1-2 inches in diameter. Heat oil in a large non-stick skillet (med to high heat) and begin to fry patties for about 2 to 3 minutes on each side, until golden brown. Serve with Apple and Fig Chutney.

See more: Fish, Cheese, Indian, Quick and Easy, Lunch


More Recipes You'll Love