A spicy grown up fishcake packed with flavour.

  • Serves: 2 people
  • Prep time: 20 minutes
  • Cooking time: 8 minutes
    • Indian

    Masala Fishcakes

    Recipe Information

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    2 large potatoes

    200g white boneless and skinless fish fillets

    1 tbsp fresh coriander

    Half tsp chilli powder

    2 cloves garlic

    Quarter inch ginger

    Half tsp turmeric powder

    Juice of half a lime

    1 tbsp oil

    Salt to taste


    Peel and quarter the potatoes then add to a medium saucepan of water and boil for 15 minutes.

    While the potatoes boil, cook the fish.

    Heat the oil in a large saucepan, once hot add the garlic, ginger, turmeric, chilli and coriander.

    After a few seconds add the potatoes.

    Mash the potatoes until smooth.

    Mix in the cooked fish and lime juice.

    Add salt to taste.

    Line a baking tray with foil.

    Scoop the fishcake mixture and pat into equal sized rounds on the tray.

    Place under the grill on high for 8 minutes each side.

    For older children who like spice, serve with ketchup mixed with a little chilli powder.

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