Fish cakes always conjure up a sense of old school elegance, often associated with dining out rather than something that would be made at home. However, if you have fussy eaters, this is a great way to introduce fish in their diets without the aroma being too obvious. The spices add a gentle depth of flavour and add a host of nutritive benefits as well. Turmeric works wonders against inflammation; chilli i known to boost immunity and ginger works as an antioxidant.
This is an easy recipe that can be made ahead when having a party and reheated when guests get peckish. To serve as a main course, serve three each with a freshly mixed salad or sandwich the patty between a whole wheat bun with some tomato and lettuce for a wholesome meal. It’s delicious on its own and will have you digging into the mix even before you get it ready to be fried.
Easy Indian Spiced Fish Cakes
Ingredients
Makes 14 large cakes or 28 small ones
- 2 large potatoes (about 500g), boiled
- 2 large carrots, boiled
- 400g firm-fleshed white fish (like cod, hammour or tilapia)
- 2 large onions, chopped finely
- 3 cloves of garlic
- ½ tsp ginger, powdered
- ½ tsp chilli powder
- 1 tsp turmeric powder
- ½ cup fresh cilantro, chopped finely
- ½ cup fresh mint, chopped finely
- 2 tsp water
- salt and pepper to taste
- oil for frying
- 1 egg, lightly beaten
- breadcrumbs or whole wheat semolina
Directions:
- Mash the potatoes and carrots together until smooth. Add salt and pepper to taste and set aside until needed.
- Heat some oil in a frying pan. Fry the onions until caramelised. Add the garlic and fry until fragrant. Add the dry spices and two teaspoons of water and fry until all the water is absorbed. Set aside to cool.
- Put the fish into a casserole. Cover with water. Add half a teaspoon each of turmeric, salt and peppera and bring to the boil. Poach until the fish is cooked through. Cool until needed.
- Combine the mash, cooked fish and onion mixture. Mix well until smooth. Add the fresh herbs and salt and pepper to taste.
- Depending on whether you’re serving the cakes as a main course or appetiser, divide the mixture into 14 or 28 cakes respectively. Smoothen the balls between the palms of your hands and flatten them slightly.
- Dip the patties into the beaten egg and then roll in breadcrumbs or whole wheat semolina.
- Heat some oil in a large frying pan. Fry the cakes until golden brown on each side.
- Serve with a fresh green salad as a main course or with a chilli dipping sauce an appetiser.
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