Spicy fish cakes with mango dipping sauce

Spicy fish cakes with mango dipping sauce

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(4 ratings)

Prep: 40 mins Cook: 40 mins Plus chilling

More effort

Makes 12
These Indian-flavoured salmon and haddock breaded patties can be made in batches and frozen

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal391
  • fat16g
  • saturates3g
  • carbs39g
  • sugars6g
  • fibre2g
  • protein24g
  • salt1.2g
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  • 1kg medium-sized floury potato such as Maris Piper, unpeeled



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

  • 10 tbsp vegetable oil
  • 2 tsp mustard seed
  • 2 tbsp curry leaf, fresh or dried
  • 2 red onions, finely chopped
  • 2 red chillies, deseeded and chopped
  • 50g ginger, finely chopped



    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • zest 1 lemon



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • 2 eggs, lightly beaten



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

  • 600g skinless salmon fillet
  • 250g skinless smoked haddock
  • 300ml milk



    One of the most widely used ingredients, milk is often referred to as a 'complete' food…

For the coating

  • 6 tbsp plain flour, seasoned
  • 3 eggs, lightly beaten



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

  • 200g fresh white breadcrumb

For the mango dipping sauce

  • 4 tbsp mango chutney
  • juice 2 limes



    The same shape, but smaller than…

  • 2 tbsp shredded mint



    There are several types of mint, each with its own subtle difference in flavour and appearance.…


  1. Put the potatoes in a large saucepan, cover with salted water, bring to the boil and cook until tender. Drain, leave to cool, then peel and mash.

  2. Heat 4 tbsp of the oil in a pan set over a medium heat. Add the mustard seeds, half the curry leaves, onions, red chillies and ginger, and fry for 5 mins until the onions have softened. Add onion mixture to the mashed potato with the lemon zest, mix well, then work in the eggs.

  3. Put the salmon and smoked haddock in a pan. Add the remaining curry leaves, then pour over the milk plus enough water to cover. Put on the lid and simmer for 3-4 mins, then turn off the heat and leave the fish in the pan for 10 mins to finish cooking. Take the fish out of the milk and leave to cool. Using your hands, break into big flakes, add to the potato mixture and mix gently to combine.

  4. Shape mixture into patties about 9cm diameter and 3cm thick. For the coating, dust each with flour, then dip into the egg and coat with breadcrumbs. Transfer to a tray lined with baking parchment and chill for 30 mins. The fish cakes can be frozen at this point. Put the tray in the freezer and when frozen, pop the fish cakes in bags and seal.

  5. Heat the remaining oil in a frying pan and cook the fish cakes, in batches, for 7-8 mins each side, until golden and crisp. Drain on kitchen paper. To cook fish cakes from frozen, see below.

  6. Combine all the dipping sauce ingredients and stir in 4-5 tbsp water to thin it down. Serve with the fish cakes.

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Comments, questions and tips

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21st Jan, 2013
Really tasty cakes. My only quibble is the mango sauce - it makes more sense to just add lime to a mango rather than have all that sugar from bought mango chutney I think. A really good recepy for all the family and kept us all full all evening. Thank you for sharing it with us.
Frantic Flapjack
7th Feb, 2012
Made 12 as stated in the recipe but they were very large! They stayed together well when cooked and tasted lovely. Served with peas & stir-fried lettuce. The mango sauce was really lovely too but go easy on the water. It doesn't need 4-5 tbsp - try 1 tbsp first and see how it goes.
2nd Feb, 2012
These turned out great, very tasty. Despite the fact that I had forgotten to mix in any eggs, they formed lovely little "cakes". Will definitely cook again.
Trudie Chris's picture
Trudie Chris
29th May, 2018
Cannot buy curry leaf where I live in France, any suggestions (apart from curry paste or powder) to replace?
goodfoodteam's picture
4th Jun, 2018
Thanks for your question. We often recommend obtaining hard to find ingredients online. If this isn't an option, there isn't a substitute that gives quite the same effect so we'd suggest either omitting the curry leaves altogether or you can add flavours that provide similar notes - a little bit of lime zest (around half a lime) with a few basil leaves or a bay leaf.
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