Ragi-Crusted Fish Cakes with Lemongrass
The Grain Kitchen, a cookbook by chef Anahita Dhondy, is a tribute to the versatility and depth of India’s grains. In this recipe, she uses ragi to create a crisp, golden crust for fish cakes made with tilapia or sole, scented with lemongrass.
I use finger millet, or ragi, quite a lot because it's one of my favourite millets to work with. I love that you can use finger millet in so many different forms. You can use it as a powder, which is the flour; you can sprout it; you can use it in idli and dosa batters; or add it to a porridge. There are so many different ways you can incorporate it into your diet. It’s also full of calcium, super healthy, and I would always recommend having it during the day — either for breakfast or lunch — because it gives you a lot of energy.
I use it in porridges and pancakes, and I also use it to make finger millet milk. You can sprout it and use the sprouted millet to make milk, or simply use the flour in baking and other recipes.
Most of the recipes in my book are inspired by traditional recipes, but they all have a tweak and a twist—that is, my own addition to the recipes. For example, with the fish cakes, I loved adding that extra crunch on the outside, while also adding an extra bit of nutrition.
RECIPE FOR FISH CAKES WITH RAGI CRUST
Fish cakes that combine tender fish with ragi (finger millet) flakes and are delicately scented with lemongrass, pan-seared to golden perfection.
COOKING TIME: 25 MINUTES | SERVES: 2–3
Ingredients
140 g fish such as sole, surmai or tilapia, boneless
40 g finger millet flakes
¼ stalk lemongrass, finely chopped
2 cups water
1 lemon
3–4 peppercorns
Salt, to taste
Method
Clean the fish and cut it into chunks.
In a saucepan, combine the water, lemongrass, salt, lemon juice and peppercorns. Bring to a gentle simmer. Add the fish pieces to the simmering poaching liquid. Ensure the fish is submerged. Poach the fish for 5–8 minutes, or until it is cooked through and flakes easily. Remove the fish from the liquid and place it on a plate to cool.
Once cool enough to handle, flake the fish, checking for and removing any bones.
Season the flaked fish with more salt and lemon juice if needed. Add the finger millet flakes to the fish and mix well until combined. Shape the mixture into patties.
Heat a non-stick pan over medium heat with a small amount of oil. Place the patties in the pan and cook for 3–4 minutes on each side until golden-brown and heated through.
Serve the fish cakes warm.
Anahita Dhondy is a celebrated chef, bestselling author and sustainability advocate. This is her second book after The Parsi Kitchen.
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