Spicy South African Fish Cakes
These delicious Spicy South African Fish Cakes with an Indian twist are my absolute favourite and will not disappoint. It’s delicious comfort food that’s part of our Cape food collective culinary culture. Its made with the simplest of ingredients like Fish, Potatoes, Herbs and Spices and just before frying its been coated with a light dusting of flour to create a lovely crispy golden crust. Serve it with a green salad and my delicious kumquat pickles.What you need to make these Fish Cakes:White Fish — Any firm fleshed varieties of fish or any flaky white fish works. I used hake.Potatoes — Boiled and mashed this is used to bind and fill out the fish cakes. Egg — used to bind the fish cakes and help to ensure they hold together when cooking.Flavourings — Garlic, green chilles, onion, parsley, chilli powder, ground coriander, ground cumin, turmeric powder and salt.Oil — Any neutral oil is fine
Ingredients
- 400 Gr Firm White Fish Skinless and Lightly Steamed
- 1 Medium Onion Grated
- 1 Large Potato Boiled and Mashed
- 1/2 Cup Fresh Breadcrumbs
- Handful Fresh Parsley Finely Chopped
- 1 Egg
- 1 Tsp Garlic Paste
- 2 Green Chillies Omit if You Want To Turn Down The Heat
- 1/2 Tsp Chilli Powder
- 1 Tsp Ground Coriander
- 1/2 Tsp Ground Cumin
- 1/4 Tsp Turmeric Powder
- Salt To Taste
- 1/2 Cup Flour For Coating the Fish Cakes
- Oil For Frying
Instructions
- Poach the fish gently in about 1 cup of water for between 5 and 10 minutes until the fish starts to flake and is cooked through.
- Remove the fish from the pan and drain in a colander to cool.
- In a separate bowl place the grated onion , mashed potato, breadcrumbs, finely chopped parsley, egg, garlic paste, finely chopped green chillies, chilli powder, ground coriander , ground cumin ,ground turmeric and salt to taste.
- Mix thoroughly to combine.
- Flake the fish with a fork and mix gently into the potato mixture taking care not to break up the flakes.
- Using your hands, form the fish mixture into 12 patties and place the prepared fish cakes on a tray in the refrigerator for at least 30 minutes to firm up.
- Once the fish cakes have chilled, gently toss each one in flour and dust off the excess.
- Heat the oil in a frying pan and carefully lower the fish cakes into the hot oil.
- Fry gently over medium heat until the fish cakes are lightly golden brown and crispy, then carefully turn the fish cakes over and fry the other side.
- Remove from the pan and allow to drain on kitchen paper.
- Serve piping hot with lemon wedges, a spicy mayo, or my delicious kumquat pickles and a crisp green salad.
Tried this recipe?Let us know how it was!