Wednesday, April 20, 2011

Spiced Fish Cakes

from sea to table
Okay, I know it has been weeks since I have posted anything on m blog. I think it has to do with all this beautiful sun we are currently having. I have a slew of great recipes to post in the coming days.

catch of the day Cod

Living so close to the sea has so many advantages and I know that I am so grateful that at anytime I can go out and get myself a lovely catch of the day and whip something up like  fish cakes. Oh, they sound like a lot of work and expense but, really these are fun to make and they taste fantastic. Match them up with a great salad for a light lunch, or serve with a spicy chutney and serve as an starter at your next get together. These would be perfect for good Friday and those celebrating Easter and having a lot of mouths to feed these will be a huge hit.

Spiced Fish Cakes adapted from Anjum's New Indian

These cakes are full of flavor, light and not too spicy. These cakes work well with many types of fish and Anjum suggests trying salmon or even trout. I so on that train. Any white thick flesh fish would work here. try serving with a great spicy chutney or a nice coriander cucumber taziki.

Makes 12-16 small cocktail cakes

5 cloves
2 cm piece of cinnamon
1½ teaspoon cumin seeds
browning onions
5 tbsp vegetable oil
1 small/medium onion, peeled and chopped-diced'
5 large cloves of garlic,peeled and chopped
1 tbsp chopped ginger
salt, to taste
½-1/3 tsp red chili powder
1 tsp garam masala
1½-2 tsp dried mango powder (available at or Asian food markets
450g of fish fillets, such as cod, haddock, salmon,trout
15 g fresh coriander leaves and stalks, chopped
1 large egg,beaten
60-70g fresh breadcrumbs(about 2 large slices, to bind

Grind together the cloves, cinnamon and cumin seeds to a fine powder (I use my coffee grinder)
Heat 2 tablespoons of oil in a small non-stick frying pan and fry the onions. I always fry my onions on a medium heat to get them nice and browned.You want them to cook slowly to get that deep color and flavor, but not to burn them.Add the garlic and the ginger and cook, stirring, over a low heat, for a minute.Add the salt and all the spices; cook for another half minute or so.

flake with a fork
Meanwhile cook the fish in a pan in just enough water to cover and cook until they are just opaque- this takes 2-4 minutes depending on the thickness of your fish. Drain in a strainer and then add to a large mixing bowl and flake into pieces.

Mix together the spiced onion mixture, fish and coriander. Taste and adjust the chilli, salt and dried mango powder (for tartness). Stir in the egg and then the breadcrumbs to bind. Use as much as you need for soft cakes that will hold their shape. Form into small, flat cakes.

Heat half of the remaining oil in a large non-stick pan. Add half the cakes and fry over a lowish heat until both sides have browned, around 2 minutes per side. Repeat and drain on paper towel. Serve hot, with salad or as a starter. They will fill you with happiness.


  1. Hmm these look delicious, thanks for posting up this recipe, looks quite simple to make.


    1. Thanks Simon, it's been a while since I've stopped doing my blog due to illness. I do highly suggest you make these more than once! Have a wonderful summer.//N.