Description
These spicy fishcakes are a beloved family recipe, combining Indian flavors with local South African influences, perfect for a savory snack.
Ingredients
Scale
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