Fish Cakes

Course : Curry
Serves: 12
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250 grams waxy potatoes -- boiled, peeled and -- roughly chopped
400 grams steaks of any white fish -- skinned and roughly -- chopped (14oz)
2 tablespoons sunflower oil
1 medium onion -- approx 180g (6oz) -- finely chopped
4 cloves garlic -- peeled and crushed
1 1/2 pieces fresh root ginger peeled and grated
1 medium fresh green chillies -- seeded and chopped,
1/2 teaspoon ground turmeric
2 teaspoons ground coriander
1 teaspoon garam masala
1/2 teaspoon chilli powder -- (optional)
1/2 ounces fresh coriander leaves -- finely chopped
1/2 teaspoon salt or to taste
30 grams plain flour -- (1oz)
1 medium egg -- beaten
90 grams soft white breadcrumbs -- (3oz)
3 Cup oil for frying

Preparation / Directions:

Put the potatoes and fish in a food processor and blend to a coarse mixture using the pulse action. Heat the oil over a medium heat and fry the onions until soft. Add the garlic, ginger and fresh green chillies. Stir and cook for 1 minute. Add the turmeric, coriander, garam masala and chilli powder, if used. Stir and cook for 1 minute. Add the coriander leaves and salt. Stir and mix well. Remove from the heat. Put the fish and potato mixture in a large mixing bowl and add the fired onions and spices. Mix thoroughly. Cover the bowl and chill the mixture for at least 1 hour or overnight. Divide the mixture into 12 equal portions and shape into flat round cakes about 1cm thick. Dust each cake in flour, then dip in beaten egg and roll in breadcrumbs. Heat a little oil in a frying pan over a medium heat or use an electric deep fat fryer on a medium setting. Fry the fish cakes until golden brown on both sides. Drain on absorbent paper. Serve as a started with relishes or as a side dish with Dali Ambat and plain boiled rice.

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