Paneer Fish Cakes with Apple and Fig Chutney

  • Level: Easy
  • Total: 1 hr 15 min
  • Prep: 10 min
  • Inactive: 35 min
  • Cook: 30 min
  • Yield: 6 to 8 cakes
Share This Recipe

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

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

Directions

  1. 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.