Indian fish kofta sandwich
Upgrade your sarnie with our Indian fish sandwich with creamy raita and punchy chutney. These easy flatbreads are quite magical, starting off puffy and scone-like then gradually becoming moreishly chewier as they cool down
FLATBREADS
- 300g natural yogurt
- 350g self-raising flourplus extra for rolling
- 1 tsp baking powder
- for brushing and frying groundnut oil
- 25g salted buttermelted
- 2 tsp black poppy seeds
KOFTA
- 2 cloves garliccrushed
- finely grated to make 1 tbsp ginger
- 50g fresh breadcrumbs
- a handful of leaves corianderchopped
- 1 tsp ground cumin
- 1 tsp ground turmeric
- 1 tsp ground coriander
- 500g skinless cod loinchopped into small pieces
MANGO AND COCONUT CHUTNEY
- ½ ripe mangofinely diced
- 50g chunk coconutgrated
- ½ small red onionfinely diced
- ½ green chillifinely chopped
- 1 limejuiced
- a handful of leaves corianderchopped
RAITA
- 200ml natural yogurt
- a handful of leaves mint
- 1 clove garliccrushed
Nutrition: per serving
- kcal718
- fat20.2g
- saturates10.9g
- carbs89.9g
- sugars17.2g
- fibre7.1g
- protein40.8g
- salt3.3g
Method
step 1
To make the flatbreads, put the yogurt into a bowl and mix in the flour, baking powder and 1 tsp of salt. Knead briefly to bring together as a dough. Leave in a covered bowl for 30 minutes.
step 2
Put all the kofta ingredients in a food processor, season well, and pulse until combined. Form into 20 small patties and chill for 20 minutes.
step 3
Mix together the chutney ingredients well, season, cover and leave at room temperature. Whizz the raita ingredients in a small processor then season.
step 4
To cook the flatbreads, divide the dough into 4 and roll out to rounds of 21-22cm on a lightly floured worksurface. Heat a heavy non-stick frying pan to medium-high. Lightly brush a flatbread with oil, put in the pan and cook for 2-3 minutes on each side or until it starts to puff and turns a dark golden colour. Brush with butter and sprinkle with poppy seeds. Keep warm wrapped in foil in a low oven while you cook the rest.
step 5
To cook the koftas, add a little oil to a non-stick frying pan and fry the patties for 3-4 minutes each side, in batches, until cooked through.
step 6
To assemble, divide the koftas between the flatbreads, spoon on some chutney and raita, and add a few extra herbs, if you like.
