Paneer Fish Cakes with Apple and Fig Chutney

Recipe courtesy of Bal Arneson
Show: Spice Goddess Episode: Indian Lunch Bag
TOTAL TIME: 1 hr 15 min
Prep: 10 min
Inactive Prep: 35 min
Cook: 30 min
YIELD: 6 to 8 cakes


  • 1 (6 ounce) cooked salmon fillet, skin removed
  • 1/2 cup fresh paneer or homemade paneer, recipe follows
  • 1/4 cup plain yogurt
  • 2 tablespoons minced red onion
  • 1/2 cup chickpea flour
  • 1 teaspoon coriander powder
  • 1 tablespoon fenugreek leaves
  • Pinch kosher salt and freshly ground black pepper
  • 2 tablespoons grapeseed oil
  • Apple and Fig Chutney, recipe follows
    • Indian Cheese (Homemade Paneer)
    • 4 cups whole milk
    • 1/4 cup vinegar
      • Apple and Fig Chutney
      • 1 cup chopped gala apples
      • 1/4 cup dried figs, roughly chopped
      • 1/4 cup slivered almonds
      • 1/4 cup raisins
      • 1 teaspoon ground cardamom
      • 1 teaspoon ground fennel seed
      • 2 cups water
      recipe tools


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

      To make the paneer:

      Bring the milk to a boil in a large pot. Add the vinegar, and stir until the mixture separates into solids and liquid. Drain the mixture through cheesecloth set in a large mesh sieve over a bowl. Wrap the ends of the cheesecloth around the curd and put a heavy weight on it such as a cookie jar or rice container. Place the mixture in the refrigerator. Let the water drain completely for at least one hour, or overnight for a firmer paneer.

      Remove the paneer from the cheesecloth, and use the paneer immediately, or refrigerate in a covered container for up to 5 days.

      To make the chutney:

      Mix the apples, figs, almonds, raisins, cardamom, fennel seed, and water in a medium saucepan and simmer on low heat for 30 minutes. Let the mixture cool, and then place the mixture in a food processor and puree to a paste. Store the chutney in an airtight glass container in the refrigerator until ready to use.

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