Paneer Fish Cakes with Apple and Fig Chutney

Recipe courtesy 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
LEVEL: Easy

ingredients

  • 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
      • 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
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      Directions

      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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      4

      Newest Ratings and Reviews

      Read all 3 reviews

      • on April 05, 2013

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        I think I would reduce the amount of gram flour going into these. I seemed to have a bunch of dry stuff left in the bottom of the bowl. However, they were delicious, tender and moist, as well as flavorful. We like super-spicy, but heck, it's salmon - so we want to taste it, right?

        The chutney - Meh! Not so much.... A lime pickle, a garlic chili pickle, even a mango chutney, would have been nice, but frankly, a dollop of yogurt would have been a nice accompaniment. Just think the chutney missed.

        We really thought these would make yummy, tiny, appetizers, with a yogurt/cucumber dip, or wee sliders in naan....

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      • on April 04, 2013

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        This recipe didn't "wow" me that much. It wasn't too different from what I grew up on

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      • on May 30, 2011

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        Absolutely delicious! I made some for my husband and myself for memorial day. It was surprisingly easy to make. Getting all the spices together was the tricky part. Instead of going to the American supermarket for a tiny thing of cardamom for almost 20 dollars I googled a local middle eastern market around where I live and they had bulk spices for way cheaper! about 5-7 bucks for a good quart size bag in new jersey.

        I paired it with the spiced okra. A perfect and well balanced meal. Sweet and savory. Very healthy, but very filling! I love that combo. Bal is my new favorite cooking host to watch on tv. I love her face and demeanor. She is not sloppy and obnoxious. She is very serene and I feel that her food is from the heart. <3

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