This is a traditional recipe that has been in my husband’s family for years. After being in South Africa for four generations their home cuisine displays distinct Indian flavors with local influences. Spices that were available locally took over some of the traditional Indian spices, and fish and meat became a staple in all households. Like all Indian homes, food is still a sentiment used at every occasion- to celebrate, to grieve, to show love & concern and of course for Indian girls, to display skill.
Far away from home, my husband often craved these savory snacks that his grandmother used to pamper him with. Giving in, I decided to try my hands at the recipe, and not to alter anything to the taste remains as close to home as possible. Was it a success? The smile on his face and that of his family (when they say the pics) says it all. A happy husband can go a long way- and this just took 30 mins of my time. 
Spicy Fishcakes
- Total Time: 30 minutes
- Yield: 6 servings 1x
Description
These spicy fishcakes are a beloved family recipe, combining Indian flavors with local South African influences, perfect for a savory snack.
Ingredients
For the cakes
- 1 Tin Mackerel fish in brine (approx 400gm)
- Handful of fresh coriander, finely chopped
- 1 medium onion, finely chopped
- 2 large potatoes, boiled and mashed
- 8 green chilies, finely chopped
- 1 teaspoon white pepper
- 1 teaspoon thyme
- 1 egg
- 2 tablespoons bread crumbs (plus more for coating)
- Salt to taste
Others
- 1 egg
- Breadcrumbs
- Oil for frying
Instructions
- Remove the middle bone from the tinned fish and squeeze out the excess water with your palm until the fish is dry.
- Flake the fish with your fingers until it’s broken into fine pieces.
- In a large bowl, mix the flaked fish with the mashed potatoes, chopped coriander, chopped onion, and green chilies. Add salt to taste.
- Shape the mixture into small, flat cakes.
- Heat oil in a frying pan over medium heat.
- Fry the fishcakes in batches for about 3-4 minutes on each side, or until golden brown and crispy.
- Drain on paper towels and serve hot.
Notes
These fishcakes are best served hot and can be accompanied by a tangy chutney or sauce. If you prefer less heat, reduce the number of green chilies. Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet to retain crispiness.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Snack
- Cuisine: Indian
Nutrition
- Serving Size: 1 fishcake
- Calories: 250
- Sugar: 2
- Sodium: 400
- Fat: 12
- Carbohydrates: 20
- Fiber: 3
- Protein: 15
- Cholesterol: 35
I have to make these immediately if not sooner!
I was delighted to find the recipe and knew I wasn’t the only one who ate canned (or tinned) mackerel!
Currently in Tucson Arizona but resident of Colorado, I love creative recipes! In the US we would call these “Hush Puppies” meaning that they would be serverd be before a meal to quite a crowd.
A little too much chilis for my tastes and I don’t care for cilantro. I use other herbs, like parsley, and oregano.
But overall, very good!
This sounds delicious. I have printed it to take shopping with me to see if I can find all the ingredients to try it out.