Soni's Food

Indian Inspiration!

Indian Inspired Fish Cakes # Cooked In Translation

15 | 08 | 2012
By Soni Sinha

Jump to Recipe Print Recipe

I’m very excited to be hosting this month’s “Cooked In Translation” where we interpret a recipe with our own culinary lens.I chose something that has been a family favorite for years. Its my Indian Inspired Fish Cakes that bring back memories of big gatherings at my parents’.I vividly remember how amongst the multifarious foods being prepared these fish cakes were one of the ‘appetizers’ that had become a staple in our house.

fish cakes honest cooking

The process begins with boiling some potatoes in one pot and poaching the fish in another.You can use any fish of your choice.In this case I’ve used Arctic Char sold at my local Whole Foods, but I’ve also made these using Haddock, Cod and Salmon. Once they’re cooked the actual fun begins.The spices go in and the flavors begin to develop.The whole mixture comes together with three main spices cumin, coriander and garam masala.The fresh coriander leaves further elevate the flavors.The patties are then dipped in a flour batter and rolled in bread crumbs in this case panko for that crisp outer coating.

fish cakes foodgawker

These are great for a light lunch/dinner with salad or as an appetizer!Crispy, flavorful and super easy these are a big hit with adults and kids!

Indian Inspired Fish Cakes

Indian Inspired Fish Cakes

Print Recipe Pin Recipe

Ingredients
  

  • Arctic Char-4 small fillets
  • Potatoes-2 medium
  • Onions-1 small
  • Crushed Ginger-1 tsp
  • Crushed Garlic-1 tsp
  • Ground Cumin-1 tsp
  • Ground Coriander-1 tsp
  • Garam Masala-1 tsp
  • Fresh Coriander-1/2 cup chopped
  • Salt-2 tsp
  • Oil- 3-4 tbsp
  • Panko- 2 cups

For the batter:

  • All purpose Flour-1/2 cup
  • Water-1 1/4 cups

Instructions
 

  • Place the fish fillets in a pot with 2 cups of water and bring to a boil.
  • Lower the heat and cook until the fish is cooked.Once done drain out the liquid and transfer into a bowl.Mash it with a fork.
  • Boil the potatoes until cooked.Peel and mash the potatoes and mix it with the fish.
  • In a pan heat 1 tbsp of oil and add the chopped onions.
  • Saute for about a minute or two and add the ginger and garlic.Saute for a minute and add the spices along with salt.Cook for another 2 minutes.
  • Turn off the heat and pour the mixture into the fish/potato mix.Mix well, check the seasonings and make round shaped patties.
  • Dip the patties in the four batter and cover with panko.
  • Heat 3 tbsp of oil and shallow fry the cakes until golden on both sides.

 

Related Posts

Comments

  2. Annette says

    Can you let me know how many pounds 4 fillets of arctic char is? I’m going to use salmon.
    Thanks!

  4. sandra says

    With the combination of ingredients these fish cakes have to be down right fabulous, Soni! I’ll have to try this recipe soon 😉 Thanks for sharing.

  6. Jenn Kendall says

    these sound so delicious Soni! i’m thinking even my little guy would eat these…i’m definitely trying these soon!

  7. mjskit says

    These fish cakes look so crispy which is just the way I like them! I’ve never had a fish cake with your seasonings. Sounds wonderful!

  10. Terra says

    I love crab cakes, so you totally have my attention! The spices sound really delicious! I have only had masala once before, so I totally need to try it more:-} Hugs, Terra

  11. Cucina49 says

    I hear the words “fish cakes” and it takes me back to the despised salmon cakes of my childhood. These are a VAST improvement on those. Yum!

  15. Stacy says

    Those look so deliciously crunchy that I might have to lift the ban on home frying just to try them. Thanks for hosting this month’s Cooked in Translation, Soni!