Sunday 15 February 2009

By popular demand :-)

Again, the key to spicing these fish cakes, is to add a little spice at a time and taste. The fish is poached in fish stock, however, I have, on occasion, just poached it in water (infused with 1 bay leaf, 3 peppercorns, salt and a generous handful of lemon thyme). Use small sweet cooked prawns as they really add to the taste.


1 fillet skinless haddock or any white fish. You can also use salmon for a stronger flavour. I use the tails and the cheap pieces of fish, rather than expensive fillets.
50g small pink prawns, cooked. If using bigger prawns, chop them up.
1 egg
1 large potato
1 onion
2 cloves garlic
1/2 inch piece of ginger
1 green chilly
4 tbsp cornflour
2 tsp garam masala
1/2 tsp ground cumin
1/2 tsp ground corinader
1 (or to taste) tsp chilly powder [optional, for a spicier taste]
Small bunch fresh coriander
Fish stock
Dried bread crumbs or very coarse semolina
Salt and Pepper to taste
Oil (enough to shallow fry)


1. Gently poach the fish in the fish stock until it flakes. Do not overcook the fish.

2. Chop the potato into small chunks and boil till done.

3. Chop finely the onion and the green chilly.

4. In a mortar and pestle (or a microplane grater) grind down the garlic and ginger.

5. Chop the fresh coriander finely.

6. In a big bowl, flake in the fish, add the prawns and add to it the boiled potato, onion, chilly, ginger and garlic. Using your fingers mash them all together into a very coarse mix. To this, add the garam masala, ground coriander, ground cumin and chilly powder, if using. Mix. Add the salt and pepper and taste. Add a bit more of the spices, depending on taste. Sprinkle over the cornflour and shape into patties. Add more or less of the cornflour, depending on how wet the mixture is. If the mixture is too dry, moisten with a little fish stock or poaching water. If its too wet, add more cornflour.

7. Beat the egg lightly. Brush a tiny bit of the egg over the patties, and roll them in the breadcrumbs or semolina.

8. Once all the cakes have been made, pop them into the fridge, if you have time. This sets the cakes, and they are less likely to break apart in the pan.

9. In a shallow non-stick pan, heat a little oil. Shallow fry the fish cakes until they are a lovely golden brown. Serve warm with chilli sauce, tomato ketchup or mint chutney.


  1. I am looking forward to trying these fishcakes, they looked so lovely! Such a shame you didn't get through as that carrot halwa looked truly delicious too. I got hooked on it when I was travelling through India, so any chance you could share your recipe??

  2. Thanks Michelle, I'll give this a try when I come back from holiday in a couple of weeks

  3. Michelle, would it be possible to publish a recipe for the rice bread?


  4. Thanks guys, the carrot halwa is on now. Peter, I'll put on the recipe for the rice breads on soon :-)

  5. Hey Michelle,
    Tried the fish cakes ( or fish cutlets as we say in mlore lingo ;-) ) about a month ago and they turned out really good. Made the cakes with a salmon and haddock mix and the taste was quite good. Love your blog..!!!

  6. I love fishcakes! I like the indian twist to it! i've done some in the form of little croquette balls with japanese wasabi avocadonaise. maybe it's time to try adding your spices to these croquettes!



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