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We hope you got benefit from reading it, now let’s go back to emperor cakes with kachchi kairi relish recipe. To cook emperor cakes with kachchi kairi relish you only need 34 ingredients and 6 steps. Here is how you do that.
The ingredients needed to make Emperor cakes with Kachchi Kairi Relish:
- You need Emperor cakes
- Get 300 g (10.5 oz) white fish
- Use 150 g (5 oz) white potato, peeled and cut into pieces
- You need 150 g (5 oz) sweet potato, peeled and cut into pieces
- Get 1 large white onion, peeled and finely chopped
- Take 3 garlic cubes, peeled and finely chopped
- Get 8 cm (3 ”) knob of ginger, scraped with the back of a spoon and grated
- Use 2 green chillies, finely chopped
- Provide 2 tbsps sambhar powder
- Get 2 tbsps curry leaves, finely shredded
- Use 2 tbsps coriander stalks, finely chopped
- Get sprig mint leaves, finely shredded
- Get 1 egg yolk
- Prepare 1/2 tsp panch phoron, finely chopped
- Get 1/2 lime, juiced
- Use 1/4 tsp turmeric
- Get 1/8 tsp white pepper
- Get 1/8 tsp salt
- Take 1 egg white, lightly beaten
- Get Relish
- Get 1 green mango, peeled and cut into small cubes
- Get 1 red chilli, finely chopped
- Prepare 1 tbsp Vietnamese coriander, shredded
- You need 1 tbsp spearmint or mint, shredded
- Get 1/2 red grapefruit, peeled and chopped
- Provide Relish Dressing
- Get juice of ½ lime
- Get 1 tsp jiggery (palm sugar), grated
- Prepare 1 tsp fish sauce
- Take 1 tsp coconut amino (or soy sauce)
- You need Toppings:
- You need red peanuts, roughly chopped
- Take deep fried shallots
- Provide toasted sesame seeds
Steps to make Emperor cakes with Kachchi Kairi Relish:
- Preheat the oven to 200 degrees C, 400 degrees F, Gas mark 6.
- Boil the white and sweet potatoes until soft, drain and set aside to cool. Steam the fish until cooked through and set aside to cool.
- Add all the remaining ingredients together except the egg white and mash roughly until combined, leaving some chunky bits.
- Form the mixture into small patties, dip in the egg white to coat and place on a greased baking sheet. Bake in the centre of the oven for around 30 minutes until golden brown, turning them halfway through the cooking time. Alternatively, deep fry in hot oil until golden brown.
- Gently fold all the relish ingredients together. Whisk the dressing ingredients together and pour over the relish.
- Serve the fishcakes with a scattering of peanuts, shallots and sesame seeds and a side of relish.
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