Khazana by Saliha Mahmood Ahmed

Author:Saliha Mahmood Ahmed
Language: eng
Format: epub
Publisher: Quercus

Almond & Smoked Fish Koftas

with Watercress & Toasted Almond Salad

SERVES 4

Although today almonds are used extensively in north Indian cuisine, it is thought that the Mughals popularised their use in Indian cookery in the sixteenth century. In south-east Asia, almonds are recommended in the winter months as they are believed to boost immunity and warm the blood and body. These koftas are a little like fishcakes – smooth, full-bodied potato, smoky, soft-fleshed fish and the satisfying crunch of sweet buttery almonds.

400g Maris Piper potatoes, peeled and cut into chunks

25g butter

1 egg yolk

3 heaped tablespoons finely chopped fresh coriander

1 teaspoon finely diced red chilli

200g smoked haddock fillet

1 egg

75g flaked almonds

75g panko breadcrumbs

Spray oil

Salt, to taste

For the Salad

50ml olive oil

2 tablespoons sherry vinegar

½ red onion, thinly sliced

1 bag of watercress (about 100g)

50g flaked toasted almonds, toasted

Salt and black pepper, to taste

Boil the potatoes in a large pan of salted water. When the potatoes are cooked through, drain them in a colander and leave them for 15 minutes to steam dry. Mash the potatoes using a ricer or potato masher until they are very smooth. Add the butter, egg yolk, chopped coriander and chilli to the mashed potato and combine well with a wooden spoon. Season to taste with salt.

Put the smoked haddock in a shallow pan and cover with warm water. Place over a low heat and poach the fish gently for about 5 minutes, or until the fish starts flaking. Remove the fish from the poaching liquid and allow cool slightly before flaking it into the mashed potatoes. You want to be careful at this point to not overmix the fish, as it is much nicer to have larger pieces running through the kofta. Cover the bowl with cling film and transfer to the fridge for about 30–60 minutes. This resting time is essential, as it will allow the potato mix to firm up.

When you are ready to cook, preheat the oven to 220°C (200°C fan), gas mark 7 and line a baking tray with baking parchment. Beat the egg in a shallow bowl. Crunch the flaked almonds in your hands to break them up into slightly smaller pieces. Mix the almonds with the panko breadcrumbs and place them on a tray.

Using lightly oiled hands, shape the potato kofta mixture into small rounds, about the size of a walnut. Dip the koftas into the beaten egg, followed by the almond crumb mixture. Place the koftas onto the lined baking tray and spray all over with oil. Bake for 20–25 minutes, or until the koftas are golden and crisp.

Meanwhile, assemble the salad. Whisk together the olive oil and vinegar and season with salt and pepper. Drop the onion into the vinaigrette and allow to steep for 15 minutes. Put the watercress into a serving bowl and pour over the steeped onion slices and vinaigrette; mix well so that each piece of watercress is coated. Scatter over the toasted flaked almonds and serve with the hot fish koftas.

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