Easiest Way to Prepare Super Quick Homemade Emperor cakes with Kachchi Kairi Relish

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The ingredients needed to make Emperor cakes with Kachchi Kairi Relish:

1. Prepare Emperor cakes
2. Make ready 300 g (10.5 oz) white fish
3. Get 150 g (5 oz) white potato, peeled and cut into pieces
4. Get 150 g (5 oz) sweet potato, peeled and cut into pieces
5. Get 1 large white onion, peeled and finely chopped
6. Prepare 3 garlic cubes, peeled and finely chopped
7. Take 8 cm (3 ”) knob of ginger, scraped with the back of a spoon and grated
8. Take 2 green chillies, finely chopped
9. Get 2 tbsps sambhar powder
10. Take 2 tbsps curry leaves, finely shredded
11. Prepare 2 tbsps coriander stalks, finely chopped
12. Make ready sprig mint leaves, finely shredded
13. Make ready 1 egg yolk
14. Make ready 1/2 tsp panch phoron, finely chopped
15. Take 1/2 lime, juiced
16. Prepare 1/4 tsp turmeric
17. Prepare 1/8 tsp white pepper
18. Prepare 1/8 tsp salt
19. Get 1 egg white, lightly beaten
20. Get Relish
21. Take 1 green mango, peeled and cut into small cubes
22. Prepare 1 red chilli, finely chopped
23. Get 1 tbsp Vietnamese coriander, shredded
24. Get 1 tbsp spearmint or mint, shredded
25. Get 1/2 red grapefruit, peeled and chopped
26. Make ready Relish Dressing
27. Prepare juice of ½ lime
28. Make ready 1 tsp jiggery (palm sugar), grated
29. Get 1 tsp fish sauce
30. Take 1 tsp coconut amino (or soy sauce)
31. Make ready Toppings:
32. Take red peanuts, roughly chopped
33. Make ready 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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