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Emperor cakes with Kachchi Kairi Relish
Emperor cakes with Kachchi Kairi Relish

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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 make emperor cakes with kachchi kairi relish you need 34 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to cook Emperor cakes with Kachchi Kairi Relish:
  1. Prepare Emperor cakes
  2. You need 300 g (10.5 oz) white fish
  3. Use 150 g (5 oz) white potato, peeled and cut into pieces
  4. You need 150 g (5 oz) sweet potato, peeled and cut into pieces
  5. Use 1 large white onion, peeled and finely chopped
  6. Use 3 garlic cubes, peeled and finely chopped
  7. Prepare 8 cm (3 ”) knob of ginger, scraped with the back of a spoon and grated
  8. Get 2 green chillies, finely chopped
  9. Use 2 tbsps sambhar powder
  10. Use 2 tbsps curry leaves, finely shredded
  11. Get 2 tbsps coriander stalks, finely chopped
  12. Prepare sprig mint leaves, finely shredded
  13. Use 1 egg yolk
  14. Take 1/2 tsp panch phoron, finely chopped
  15. Get 1/2 lime, juiced
  16. Provide 1/4 tsp turmeric
  17. Prepare 1/8 tsp white pepper
  18. Provide 1/8 tsp salt
  19. Take 1 egg white, lightly beaten
  20. Provide Relish
  21. Use 1 green mango, peeled and cut into small cubes
  22. Get 1 red chilli, finely chopped
  23. Take 1 tbsp Vietnamese coriander, shredded
  24. Use 1 tbsp spearmint or mint, shredded
  25. Use 1/2 red grapefruit, peeled and chopped
  26. Prepare Relish Dressing
  27. Use juice of ½ lime
  28. Get 1 tsp jiggery (palm sugar), grated
  29. Use 1 tsp fish sauce
  30. Use 1 tsp coconut amino (or soy sauce)
  31. Take Toppings:
  32. Provide red peanuts, roughly chopped
  33. Prepare deep fried shallots
  34. Get toasted sesame seeds
Instructions to make Emperor cakes with Kachchi Kairi Relish:
  1. Preheat the oven to 200 degrees C, 400 degrees F, Gas mark 6.
  2. 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.
  3. Add all the remaining ingredients together except the egg white and mash roughly until combined, leaving some chunky bits.
  4. 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.
  5. Gently fold all the relish ingredients together. Whisk the dressing ingredients together and pour over the relish.
  6. Serve the fishcakes with a scattering of peanuts, shallots and sesame seeds and a side of relish.

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