Indian-spiced fish cakes

Indian-spiced fish cakes

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(10 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

  • kcal551
  • fat26g
  • saturates9g
  • carbs60g
  • sugars2g
  • fibre4g
  • protein23g
  • salt0.43g


  • 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 onions, finely chopped
    Spring onions

    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 a dairy product made from separating whole milk or cream into fat and…

  • 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…


  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, questions and tips

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22nd Apr, 2017
Managed to make these in a similar way to your super healthy salmon burgers, just mixed some tandoori paste with the salmon in a mixer, with some grated ginger. The mix seemed quite sloppy but fried in a pan on a high heat the burgers kept their shape and tasted great. A nice carb free alternative.
9th Apr, 2012
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.
emlouisehorne's picture
28th Aug, 2010
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!
13th Jul, 2010
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.
4th Jun, 2010
Needed a bit more seasoning was okay won't be in a hurry to make again.
16th Apr, 2010
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
15th Apr, 2009
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.
6th Apr, 2009
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.
3rd Apr, 2009
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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