Bandari fishcakes with a tamarind and date sauce (Kuku-ye mahi) from The Saffron Tales: Recipes from the Persian Kitchen by Yasmin Khan

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Persian flatbread (Lavaash)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • jenburkholder on August 18, 2020

    These were okay, but they were very salty as written, and the texture wasn’t the best. The sauce was quite nice, though, and I would use that for a different recipe.

  • Yildiz100 on February 05, 2018

    The potato completely overwhelmed the fish so that the fish was undetectable. The texture was spongy and unpleasant with a powdery mouth feel. I think this needed some flour or breadcrumbs to make it more solid. (Also less potato and more fish.) Not willing to risk trying it again with these changes though. Afraid it won't work out and will end up going to waste.

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