Bengalis call anything that’s been “egged-and-breaded” a chop although these are really just jazzed up fishcakes. My mum used to make me these addictive fishcakes after school and I’ve noticed that a lot of my Punjabi friends make “store cupboard curries” from tins of tuna so perhaps our parents had a bit of a “make do and mend” attitude when they first came over here. I had some spare wasabi floating around in the fridge and found that the robust flavours paired exquisitely.
There’s something really satisfying about knowing that a delicious, healthy meal can be thrown together from store cupboard ingredients and if you make too many you can always freeze them after egging and crumbing. These addictive fishcakes are spiked with lemony notes of ginger, and the dressing is piquant and creamy with a mulish after-kick of wasabi.
I’d never made “Kedgeree” before. My mum brought us up on “kitchuri” which is quite a different beast (no fish or eggs, more lentils rice and spices) which I believe is the original dish this colonial version was based on. After looking at James Martin’s and Delia’s version, I came up with a slightly wetter concoction.
This ‘kedgereesotto’ cost me £1, makes enough to feed two with enough leftover to freeze, and resides in that satisfying spot where healthy food and comfort food meet.