Indian Inspired Fish Cakes Recipes

MASALA TUNA FISH CAKES

Steps:

• In a large bowl, stir together potato, tuna, cilantro, ginger, chile, onion, spices and salt, using a fork to thoroughly combine.
• Taste and add more salt if needed. Once the is seasoning right, then use a fork to whisk in the egg.
• Spread breadcrumbs on a plate. Scoop mixture by 1/4-cupfuls and flatten into 1/2"-thick circles between your palms to make cakes. One at a time, place cakes on the breadcrumbs to coat the bottom, then use a spatula to carefully flip to coat the other top. Transfer fish cakes to another plate and chill 1 hour.
• Heat 2 tbsp of ghee or oil in a large skillet (cast iron is ideal) over medium heat. When shimmering hot, carefully slide in half of the fish cakes. Don't crowd them by doing all in one batch, you need space to maneuver a spatula to flip them. Cook about 6 minutes, flipping once halfway through, reducing heat if browning to quickly.

FISH CUTLET | INDIAN FISH CAKES | FISH CUTLET KERALA VIDEO

Steps:

• Heat oil in a pan over medium-high heat. Add onions, ginger, green chilies and curry leaves. Sauté, stirring occasionally, for 2-3 minutes or until onions start to brown. Add ground turmeric. Fry, stirring, for a few seconds.
• Add drained tuna. Sauté, stirring occasionally, for 2-3 minutes. Add ground black pepper and heat through. Remove from heat. Leave to cool.
• Add potatoes and garam masala to the cooled tuna mixture. Season with salt. Make 26 small balls out of the mixture and press down lightly to form round or oval shaped patties or cakes. Set aside.
• Place eggs and breadcrumbs in two separate bowls. Dip each cake or cutlet in the egg and then roll in breadcrumbs.
• Meanwhile heat oil for deep frying in a large pan over medium-high heat. Add cutlets (in batches) to the hot oil and deep fry. Flip over to cook both sides. When the cutlets turn golden, remove them from oil with a slotted spoon, and drain on an absorbent towel. Serve with onion salad (challas) and ketchup.

INDIAN INSPIRED FISH CAKES

Steps:

• 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.

INDIAN-SPICED FISH CAKES

Steps:

• 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.
• 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.

INDIAN STYLE FISH

Steps:

• Mix all ingredients except fish in a large non-reactive bowl. Add the fish pieces, coat well, and set aside for 20 minutes.
• Heat a pan over medium heat, spray with cooking spray and add the fish. Cook for about three minutes, then flip over and cook a further minute or two or until cooked through (depends of course on the thickness of your filllets).
• Serve with a little coriander sprinkled over.