Delicious Fish Cakes using Arctic Char combined with Indian Spices for a light lunch, dinner or appetizer.
By Soni Sinha
These fish cakes bring back memories of big gatherings at my parents’.I vividly remember how amongst the multifarious varieties of foods being prepared these fish cakes were part of the non-vegetarian appetizers that had become a staple in our house.
The process begins with boiling some potatoes in one pot and poaching the fish in another.You can use any fish of your choice.In this case I’ve used Arctic Char, but I’ve also made these using Haddock, Cod and Salmon. Once they’re cooked the actual fun begins.The spices go in and the flavors begin to develop.The whole mixture comes together with three main spices cumin, coriander and garam masala.The fresh coriander leaves further elevate the flavors.The patties are then dipped in a flour batter and rolled in bread crumbs in this case panko for that crisp outer coating.
These are great for a light lunch/dinner with salad or as an appetizer. Crispy, flavorful and super easy these are a big hit with adults and kids.
PrintIndian Inspired Fish Cakes
- Total Time: 1 hour
- Yield: 4 1x
Description
Delicious Fish Cakes using Arctic Char combined with Indian Spices for a light lunch/dinner or appetizer!
Ingredients
- 4 medium fillets-Arctic Char
- 2 medium Potatoes
- 1 tsp-Crushed Ginger
- 1 tsp-Crushed Garlic
- 1 tsp-Ground Cumin
- 1 tsp-Ground Coriander
- 1 tsp-Garam Masala
- 1/2 cup chopped fresh coriander
- 2 tsp– Salt
- 3–4 tbsp-Oil
- 2 cups-Panko
For the batter:
- 1/2 cup-All Purpose Flour
- 1 1/4 cups-Water
Instructions
- Place the fish fillets in a pot with 2 cups of water and bring to a boil.Lower the heat and cook until the fish is cooked.Once done drain out the liquid and transfer into a bowl.Mash it with a fork.
- Boil the potatoes until cooked.Peel and mash the potatoes and mix it with the fish.
- In a pan heat 1 tbsp of oil and add the chopped onions.Saute for about a minute or two and add the ginger and garlic.Saute for a minute and add the spices along with salt.Cook for another 2 minutes.Turn off the heat and pour the mixture into the fish/potato mix.Mix well, check the seasonings and make round shaped patties.
- Dip the patties in the four batter and cover with panko. Heat 3 tbsp of oil and shallow fry the cakes until golden on both sides.
- Prep Time: 40 mins
- Cook Time: 20 mins
These Indian inspired fish cakes were really delicious! I have to save this recipe. We ate them with avocado, lemon, papaya and a fresh salad. Mmm.
I tried this recipe but it needed something more to lift the flavours but not sure what. Thanks for the recipe.
I was thinking about your question and wonder if a little squeeze of lemon would brighten up the mix? In my marinades for chicken, there is always a sour acidic ingredient like lemon or lime or vinegar. It might do the trick.
Jen
Soni,
Do you think this recipe would work with Ocean Perch?
Many thanks,
Jen
Hi Jen,
I haven’t tried Ocean Perch but this fish cake tastes delicious with most variety of fish.You can try and see how it turns out. :)
love the look of these but i do not know what panko is?
It is a light, flaky breadcrumb often used n Japanese cooking. Your basic grocery store should have a box of panko in the same aisle as breadcrumbs. Happy Cooking!
Great recipe. But where is the onions in the ingredients ?
Thanks very tastey
Excellent with catfish!