Indian-spiced fish cakes

Indian-spiced fish cakes

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(7 ratings)

Prep: 20 mins Cook: 6 mins


Serves 2
Spice up leftover cooked salmon in these simple, freezable fishcakes with cooling raita

Nutrition and extra info

  • Can be frozen uncooked

Nutrition per serving

  • kcalories551
  • fat26g
  • saturates9g
  • carbs60g
  • sugars2g
  • fibre4g
  • protein23g
  • salt0.43g
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  • 600g potato, quartered if large



    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • ½ tsp cumin seeds
  • 2 spring onion, finely chopped

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • 1 red chilli, deseeded and finely chopped
  • 2 tbsp chopped coriander
  • 1 egg, beaten



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 100g cooked leftover salmon, flaked into large pieces



    With its delicate, sweet flesh and wide availability, salmon is one of the most popular fish.…

  • plain flour, for coating
  • 25g butter and 1 tbsp sunflower oil



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • leftover avocado mayo, raita or mango chutney, to serve



    Although it's technically a fruit, the mild-flavoured avocado is used as a vegetable. Native…

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  1. Boil the potatoes. Meanwhile, dry-fry the cumin seeds for a couple of secs in a large non-stick frying pan. When soft, drain the potatoes, return to the saucepan, add the cumin, onions, chilli and coriander with plenty of seasoning, then mash well. When cooled a little, beat in 2 tbsp of the egg, then carefully stir through the salmon. Shape into 4 rough cakes, then coat in flour. If freezing, freeze on a baking sheet until solid, then pack up.

  2. In the frying pan, melt the butter with the oil. Fry the cakes for about 2 mins each side until golden. Serve with the mayo, raita (recipe below) or mango chutney and some salad leaves.

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Comments (8)

mdej123's picture
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Easy to make and nice for lunch, not strong enough flavours for me though and I used plenty of seasoning and salmon, more herbs next time maybe.

emlouiserose's picture
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I love this recipe! However, I made them this week but had to adapt as all I had in the cupboard were 350g of new potatoes... So I used a wild mushroom packet of couscous to make up the potato difference and actually mashed up the new potatoes, skins and all! They had a lovely flavour and texture and shaped really well into cakes. I also made them with salmon trimmings from Morrisons which is a really economical way of getting fresh fish!

mammasmith's picture
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Made this tonight, took note of previous comments and increased amount of fish (basically just used up the leftovers I had)! Also increased the spices and gently fried a red onion with these and added to mixture. End result very acceptable for mid week using up leftovers, would make again. Served with big salad and spicy dressing.

bunnines's picture
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Needed a bit more seasoning was okay won't be in a hurry to make again.

fenblow's picture
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Disappointing - we thought these needed more fish and more spice, although the latter may have been affected by freezing. We deep fried these, which worked well - they didn't taste greasy.

Frantic Flapjack's picture
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I think mine needed more seasoning. They were okay but just that. Wouldn't rush to make them again. Served with roasted carrots and parsnips.

kiwi-abroad's picture

If serving with Naan bread, use both mango chutney to serve and spread a little raita on the bread. In this case, make traditional raita with cucumber and coriander - not mint jelly.

mashimario's picture

its was soooo yummy! i used more herbs and i didnt have any left over salmon, so i poached the salmon!!!!!! also i used old bread to make crispy breadcrumbs!

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