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. 
Indian Inspired Fish Cakes
- Total Time: 60 minutes
- Yield: 4 servings 1x
Description
Crispy and flavorful fish cakes made with Arctic Char and Indian spices, perfect for a light meal or appetizer.
Ingredients
- 4 medium fillets Arctic Char (or Haddock, Cod, Salmon)
- 2 medium potatoes
- 1 teaspoon crushed ginger
- 1 teaspoon crushed garlic
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon garam masala
- 1/2 cup chopped fresh coriander
- 2 teaspoons salt
- 1/2 cup all-purpose flour
- 1 cup panko breadcrumbs
- Oil for frying
Instructions
- Boil the potatoes in a pot until tender. Drain and set aside to cool slightly.
- Place the fish fillets in a separate pot with 2 cups of water and bring to a boil. Lower the heat and simmer until the fish is cooked through, about 8-10 minutes. Drain and transfer to a bowl, then mash with a fork.
- Peel the boiled potatoes and mash them. Combine with the mashed fish.
- Add crushed ginger, crushed garlic, ground cumin, ground coriander, garam masala, chopped fresh coriander, and salt to the fish and potato mixture. Mix well until all ingredients are thoroughly combined.
- Shape the mixture into patties of your desired size.
- Prepare a batter by mixing the flour with a little water to form a thick paste. Dip each patty into the flour batter, then roll in panko breadcrumbs to coat evenly.
- Heat oil in a frying pan over medium heat. Fry the patties in batches until golden brown and crispy on both sides, about 3-4 minutes per side. Drain on paper towels.
- Serve hot as an appetizer or with a salad for a light meal.
Notes
You can substitute Arctic Char with Haddock, Cod, or Salmon. These fish cakes are great for gatherings and are loved by both adults and kids. Serve them with a side salad for a complete meal. Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet to retain crispiness.
- Prep Time: 40 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2
- Sodium: 850
- Fat: 12
- Carbohydrates: 30
- Fiber: 3
- Protein: 25
- Cholesterol: 60
Excellent with catfish!
Thanks very tastey
Great recipe. But where is the onions in the ingredients ?
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!
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. :)
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
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.