Prepare time: 20 min
Cook: 2 hr 30 min
Ready in: 2 hr 50 min

Percent Daily Values depend on a 2,000 calorie diet. Your every day esteems might be higher or lower contingent upon your calorie needs.

Supplement data may not be accessible for all fixings. Sum depends on accessible supplement information. Utilize this information as a guide as it were.


  • 16 oz bundle farfalle pasta
  • 2 Roma tomato, and diced
  • 1⁄2 cup olive oil
  • 2 clove garlic, minced
  • 1⁄2 cup new basil leaves, cut into slender strips
  • 1 salt, to taste
  • 1 dark pepper, to taste
  • Prep 15 min Cook 10 min Ready 25 min


1In a small saucepan, combine the cloves with the cardamom, bay leaf, cinnamon, and 2 cups water and bring to a boil. Add the fish, return to a boil, then reduce the heat to maintain a simmer and poach the fish until cooked through, about 5 minutes.

2Meanwhile, cover the potatoes with generously salted water in a medium saucepan, bring to a boil, and cook until tender, about 20 minutes. Drain the potatoes and let them cool completely.

3Add the potatoes to the bowl with the fish along with the bread crumbs, lime juice, cilantro, cumin, and chile, season with salt, and lightly mash the potatoes with the other ingredients until evenly combined. Form the mixture into six 3-inch-wide, 3?4-inch-thick patties.

4In a 12-inch nonstick skillet, warm the oil over medium heat. Add the patties and cook, flipping once, until golden brown, about 6 minutes. Transfer the fish patties to a serving platter and serve while hot with mint chutney on the side.



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