Paneer Fish Cakes with Apple and Fig Chutney

By pattie_d

Ingredients

• 1 (6 ounce) cooked salmon fillet, skin removed or any cooked fish that flakes, or canned fish
• 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

Details

Servings 6
Preparation time 15mins
Cooking time 75mins
Adapted from cookingchanneltv.com

Preparation

Step 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.