The Ultimate Chippy Fakeaway
Recreating your favourite chippy meal in the comfort of your own home couldn't be easier! Here I'll show you how to serve up the most delicious fish cake burgers with homemade chips and curry sauce.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
- 800g / 1.8lbs Potatoes, washed & unpeeled
- 4 tbsp Rapeseed Oil
- 1 tbsp Thyme, finely diced
- 1 tbsp Oregano, finely diced
- 2 small Shallots, finely diced
- 1 Apple (peeled, cored and diced)
- 1 clove Garlic, crushed
- 1 tbsp Rapeseed Oil
- 1 tbsp Plain Flour
- 1 tbsp Curry Powder
- 1 tsp Fresh Ginger, finely diced
- 1/2 tsp Fish Stock Paste
- 1/2 tsp Tomato Puree
- 500ml / 2cups Water
- Salt & Ground Black Pepper, to taste
Fish Cake Buger
Cook fish cake according to pack instructions.
Spread your desired amount of mushy peas over half your roll, top with the fish cake and finish with a dollop of your favourite sauce!
Cut your potatoes into a chunky chip shape, then pop in water to soak for 10 mins.
Drain well and combine with your rapeseed oil, oregano, thyme and seasoning.
Bake in the oven at 200c/390f on a baking tray for 25 -30 mins.
Heat up your oil over medium heat in a suitably sized saucepan. Add your shallots and fry until soft.
Add your ginger, garlic & apple and sweat for 2-3mins. Stir in your flour, curry powder and tomato puree.
Add in your fish stock paste and water, stir, then simmer for 10 minutes. Use a hand blender to smooth out the sauce, retaining some texture.
a) Herbs - Feel free to sub dried herbs instead of fresh.
b) Wire Rack - For an extra crispy finish pop your fish cakes on a wire rack in the oven.
c) Calories - Based per fish cake.
Calories: 209kcal | Carbohydrates: 20g | Protein: 7.5g | Fat: 10.7g | Saturated Fat: 1.8g | Sugar: 0.8g