Indian Fish Cakes

“Indian fish cakes made with beautifully spiced flaked fish and potato encrusted in a crispy olive oil infused breadcrumb coating.”

Indian Fish Cakes

Fish cakes were one of my favourite dishes growing up. I remember my mother making them with tuna. Though now I’ve adapted this recipe slightly and use a white fish like cod, pollock, coley or hake instead. 

These Indian fish cakes are made with beautifully spiced flaked fish and potato filling encrusted in a crispy olive oil infused breadcrumb coating. They are so moreish I promise that you will love them!


Ingredients

Indian Fish Cakes - Ingredients

  • 300g white fish fillets, poached (cod, pollock, coley, hake)
  • 200g maris piper potatoes, peeled and quartered
  • 2 tbsp olive oil 
  • 1 medium white onion, diced
  • 1 tsp sea salt flakes
  • 1 inch ginger, chopped finely
  • 3 garlic cloves, chopped finely
  • 1 serrano pepper chilli, chopped finely
  • 1/4 tsp turmeric powder
  • 1/2 tsp red chilli powder
  • 1 tsp coriander powder
  • 1/2 tsp garam masala powder
  • 1/4 tsp fennel seed, toasted and ground coarsely
  • 1/2 tsp black pepper powder
  • 1 egg, beaten
  • 1/2 cup plain flour, as needed
  • 2-3 cup breadcrumbs (seasoned with salt, pepper and 4 tbsp olive oil)
  • cooking oil, as needed

(* 1 Tsp = 5ml, 1 Tbsp = 15 ml, 1 Cup = 250 ml)


How to make Indian Fish Cakes

  1. 1. Pour water into a wide-bottomed pan and season with salt. Set the pan over a low heat and warm the water to a gentle simmer. Then place the white fish fillets in and cook for 3-5 minutes, though depending on the thickness of the fish it may require a couple more minutes. Carefully remove the fish from the liquid and set aside.

2. To cook the potatoes pour enough water into a heavy bottomed pot and set over a medium heat. Once the water begins to simmer submerge the potatoes and cook until tender. Drain with a sieve and set aside.

3. Into a large pan heat 2 tbsp of olive oil over a medium flame. When the olive oil has warmed, add chopped onions and 1 tsp of salt and sauté until the onions have softened. Then add ginger, garlic and serrano pepper chilli and sauté for 60-90 seconds to cook out any rawness.


4. Next add turmeric powder, chilli powder, coriander powder, garam masala powder, ground fennel seeds, black pepper powder and sea salt and stir for a further 60 seconds to release the aromas of the spices. Remove the pan from the flame.


5. Add the cooked potatoes to the pan and mash well to incorporate the potatoes into the onion spice mix.


6. Next flake the poached fish into the mix and fold gently. Taste the mixture for salt and add more if required.


7. Divide the fish cake mixture into equal portions and make large lime sized balls. Then start by coating the fish cake balls in flour, beaten eggs and finally in the seasoned breadcrumbs. 

8. Transfer the fish cake onto a greased parchment lined baking tray and flatten the fish cake into a hockey puck shape. Repeat the step until all the mixture has been used.


9. Place in a preheated oven 200°C/180°C fan/Gas Mark 6 for 20-25 minutes or until golden brown. Once cooked remove the fish cakes from the oven and serve.


Tips on making the best Indian Fish Cakes

What potatoes to use?

Floury potatoes.

Floury potatoes contain more starch and less water than waxy potatoes. They tend to fluff up when they’re cooked, and gives a pleasant creamy mouth feel when cooked well. However, unlike the waxy varieties they are more likely to break up if overcooked, so be careful when boiling them. I would recommend either; Desiree, Estima, King Edward or Maris Piper. 

When cooking the potatoes: To test the tenderness and readiness of the boiling potatoes, poke a skewer through the centre. If it goes through smoothly with minimal resistance then it is done.


The seasoned breadcrumbs 

These fish cakes will only be perfect if you also pay close attention to the breadcrumbs. They must be made using fresh white day-old bread. This will get you the best results. 

When preparing the breadcrumbs: Pulse the bread in a food processor until it turns into a fine crumb. Next season with salt, pepper and add 4 tbsp of olive oil. Mix well to ensure the olive oil is well distributed throughout the breadcrumbs. 

As you won’t be pan frying these fishcakes, the addition of oil will help the breadcrumbs turn a lovely shade of golden brown and crisp nicely when baked in the oven. 


Poaching the fish

Poaching the fish fillets will be the key to getting perfectly moist fish cakes. The gentle cooking technique will help keep the flesh moist and succulent while also retaining as many of the fish’s nutrients as possible.

Normally the method calls for the fish fillets to be poached in milk, but this is not a hard and fast rule, so you could use other alternatives if you prefer, such as coconut milk, fish stock, etc. For this recipe, I didn’t want to introduce any additional flavour to these Indian fish cakes, so I have chosen to poach them in water. 

Poaching the fish – Test readiness

To tell whether the cod is cooked, run a skewer through the thickest part of the fish, there should be minimal resistance. Remove the poached fish from the broth and flake into a bowl. The leftover fish broth can be used in a different recipe as the base of a delicious and creamy sauce.


How to enjoy your Indian Fish Cakes

These Indian fish cakes are perfect on a cold evening in and can be enjoyed as a starter, main or even as a cheeky snack! I would suggest accompanying them with a side of salad, a portion of oven chips and your favourite condiments.  

When I’ve made them in the past I’ve paired them with my favourite homemade tartar or chilli pepper sauce. You could also serve your fish cakes with your favourite remoulade or cocktail sauce for something a little lighter.

Here are some suggestions for accompaniments to the fish cakes:

  • Green leafy salad
  • Tender stem broccoli
  • Brussel sprouts salad

Similar dishes that you could try

Are you enjoying this recipe so far? Why not check out some of these other seafood recipes!

Indian Fried Calamari

South Indian Fish Stew


Storing Suggestions

To store your baked fish cakes, place in an airtight container and refrigerate. They will keep well for 2 to 3 days. When reheating, preheat the oven at 180 ºC and cook for 7-10 minutes. This will help to maintain the fish cakes texture and crispness.

If you decide to prep and store the unbaked fish cakes for future meals, you can place them in an airtight container and freeze for up to 3 months. 

When you are ready to bake, place the fish cakes in the refrigerator so they thaw from frozen completely. Then follow the baking method described in this recipe.


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Indian Fish Cakes
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4 from 1 vote

Indian Fish Cakes

Indian fish cakes made with beautifully spiced flaked fish and potato encrusted in a crispy olive oil infused breadcrumb coating.
AuthorGeorge Alexander
PREP TIME20 minutes
COOK TIME40 minutes
TOTAL TIME1 minute
Servings4 (servings)
CourseAppetizer Main Course Snack
CuisineBritish Fusion Indian Seafood
KeywordFish Cake Recipe Spiced Fish Cakes
Calories400 kcal

Ingredients

MAIN

  • 300 g white fish fillets (poached)
  • 200 g maris piper potatoes (peeled and quartered)
  • 2 tbsp olive oil
  • 1 medium white onion (diced)
  • 1 tsp sea salt flakes
  • 1 inch ginger (chopped finely)
  • 3 garlic cloves (chopped finely)
  • 1 serrano pepper chilli (chopped finely)

SPICE MIX

  • 1/4 tsp turmeric powder
  • 1/2 tsp red chilli powder
  • 1 tsp coriander powder
  • 1/2 tsp garam masala powder
  • 1/4 tsp fennel seed (toasted and ground coarsely)
  • 1/2 tsp black pepper powder

TO COAT FISH CAKES

  • 1 egg (beaten)
  • 1/2 cup plain flour (as needed)
  • 2-3 cup breadcrumbs (seasoned with salt, pepper and 4 tbsp olive oil)
  • cooking oil (as needed)

Instructions

  • Pour water into a wide-bottomed pan and season with salt. Set the pan over a low heat and warm the water to a gentle simmer. Then place the white fish fillets in and cook for 3-5 minutes, though depending on the thickness of the fish it may require a couple more minutes. Carefully remove the fish from the liquid and set aside.
  • To cook the potatoes pour enough water into a heavy bottomed pot and set over a medium heat. Once the water begins to simmer submerge the potatoes and cook until tender. Drain with a sieve and set aside.
  • Into a large pan heat 2 tbsp of olive oil over a medium flame. When the olive oil has warmed, add chopped onions and 1 tsp of salt and sauté until the onions have softened. Then add ginger, garlic and serrano pepper chilli and sauté for 60-90 seconds to cook out any rawness.
  • Next add turmeric powder, chilli powder, coriander powder, garam masala powder, ground fennel seeds, black pepper powder and sea salt and stir for a further 60 seconds to release the aromas of the spices. Remove the pan from the flame.
  • Add the cooked potatoes to the pan and mash well to incorporate the potatoes into the onion spice mix.
  • Next flake the poached fish into the mix and fold gently. Taste the mixture for salt and add more if required.
  • Divide the fish cake mixture into equal portions and make large lime sized balls. Then start by coating the fish cake balls in flour, beaten eggs and finally in the seasoned breadcrumbs.
  • Transfer the fish cake onto a greased parchment lined baking tray and flatten the fish cake into a hockey puck shape. Repeat the step until all the mixture has been used.
  • Place in a preheated oven 200°C/180°C fan/Gas Mark 6 for 20-25 minutes or until golden brown. Once cooked remove the fish cakes from the oven and serve.

Nutrition

Calories: 400kcal (20%) Carbohydrates: 40g (13%) Protein: 20g (40%) Fat: 18g (28%) Saturated Fat: 3g (19%) Cholesterol: 47mg (16%) Sodium: 749mg (33%) Potassium: 242mg (7%) Fiber: 3g (13%) Sugar: 4g (4%) Vitamin A: 2IU Vitamin C: 9mg (11%) Calcium: 22mg (2%) Iron: 17mg (94%)

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #pestleandspiceuk.

Be sure to subscribe to my newsletter for the latest recipes and follow along on Facebook, Instagram and Pinterest!

If you love these fish cakes, then why don’t you check out our other seafood recipes? Like these delectable Indian fried calamari.

Recipes and articles referenced for this recipe: fish cutlets from keralarecipes and how to poach cod from greatbritishchefs.


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4 Comments

  1. 4 stars
    Tasty. The breadcrumb coating turned out really well and great that you don’t need to fry!

  2. Pingback: South Indian Fish Stew | Indian Fish Stew Recipe | pestleandspice

  3. Pingback: Indian Fried Calamari | Indian Calamari Recipe | pestleandspice

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