Indian-style Fishcakes

Indian-Style Fishcakes Recipe - A Delicious Taste of India

Region / culture: India | Preparation time: 30 minutes | Cooking time: 20 minutes | Servings: 4

Introduction

Indian-style fishcakes are a delicious and flavorful twist on traditional fishcakes. These fishcakes are packed with spices and herbs that give them a unique and exotic taste. They are perfect for a light and satisfying meal.

History

Fishcakes have been a popular dish in many cultures for centuries. In India, fishcakes are often made with a variety of spices and herbs to create a flavorful and aromatic dish. The combination of mashed potatoes and fish is a classic one that has been enjoyed by many generations.

Ingredients

2 eggs
3 or 4 spring onions
3 medium sized potatoes, freshly mashed
350 g firm white fish fillets (such as cod), boneless and skinless
2 heaped teaspoons of garam masala
1 heaped teaspoon of ground coriander
1 tsp of salt
A couple of chunks of pulped ginger, thawed
A couple of red "bullet" chillies
Fresh coriander leaf
breadcrumbs
vegetable oil for shallow frying

How to prepare

Peel and chop the potatoes. Boil them until they are soft. Drain and place them in a bowl to cool.
Mash the potatoes and set aside to cool. While the potatoes are cooling, prepare the fish. You can use any type of fish, such as tinned tuna or frozen cod steaks. Make sure the fish is skinless and boneless.
Place the frozen fish steaks in foil and cook them in the oven according to the instructions on the packet. Once cooked, allow the fish to cool.
Add ground spices and pulped ginger to the mashed potato mixture. Stir thoroughly. Finely chop the spring onion and fresh red chili.
Stir the chili and onion into the spiced mashed potato mixture. Add a few sprigs of coriander leaf. If available, use previously frozen chopped coriander.
Once the fish has cooled, add it to the mashed potato bowl and stir until the fish is thoroughly flaked. Prepare two small bowls: crack the eggs into one bowl and beat them, and fill another bowl with breadcrumbs.
Pour one beaten egg into the mashed potato and fish mixture. Stir with your hands. Use your hands to scoop up the potato-fish mixture and form small patties. Dip each patty into the remaining beaten egg, then coat with breadcrumbs.
Heat a frying pan with about 1 cm of sunflower oil. Carefully place the fishcakes into the pan. Cook, turning them over a few times, until they are evenly browned on all sides. Once cooked, place the fishcakes on a plate lined with absorbent kitchen paper.
Prepare a salad of cooked, thin French beans, red onion, tomato, and cucumber. Toss the salad in balsamic vinegar and French dressing.
Reheat the fishcakes in the oven for about 15 minutes before serving. Serve the fishcakes with the salad.

Variations

You can add different spices and herbs to the fishcake mixture to create a unique flavor profile.
You can use different types of fish, such as salmon or mackerel, in place of cod for a different taste.
You can add vegetables, such as peas or carrots, to the fishcake mixture for added texture and flavor.

Cooking Tips & Tricks

Make sure to use firm fish for this recipe to ensure that the fishcakes hold together well.

- Be sure to thoroughly drain and cool the potatoes before mashing them to prevent the fishcakes from becoming too soggy.

- Use fresh herbs and spices for the best flavor in this dish.

- Be careful when frying the fishcakes, as they can be delicate and may break apart if handled roughly.

Serving Suggestions

Indian-style fishcakes can be served with a side of salad or steamed vegetables for a complete meal. They can also be served with a dipping sauce or chutney for added flavor.

Cooking Techniques

The fishcakes can be baked in the oven instead of fried for a healthier option. Simply place them on a baking sheet lined with parchment paper and bake at 375°F for 20-25 minutes, or until golden brown.

Ingredient Substitutions

If you don't have garam masala, you can use a combination of ground cumin, coriander, and cinnamon as a substitute. You can also use canned tuna in place of fresh fish for a quicker option.

Make Ahead Tips

You can prepare the fishcake mixture ahead of time and refrigerate it until ready to cook. This can save time on busy weeknights.

Presentation Ideas

Serve the fishcakes on a platter with a garnish of fresh herbs and a wedge of lemon for a beautiful presentation.

Pairing Recommendations

Indian-style fishcakes pair well with a crisp white wine or a light beer. They also go well with a side of rice or naan bread.

Storage and Reheating Instructions

Leftover fishcakes can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply place them in a preheated oven at 350°F for 10-15 minutes, or until heated through.

Nutrition Information

Calories per serving

Each serving of Indian-style fishcakes contains approximately 250 calories.

Carbohydrates

Each serving of Indian-style fishcakes contains approximately 25 grams of carbohydrates.

Fats

Each serving of Indian-style fishcakes contains approximately 10 grams of fats.

Proteins

Each serving of Indian-style fishcakes contains approximately 15 grams of proteins.

Vitamins and minerals

Indian-style fishcakes are a good source of vitamin C, vitamin A, iron, and potassium.

Alergens

This recipe contains fish and eggs, which may be allergens for some individuals.

Summary

Indian-style fishcakes are a nutritious and delicious dish that is high in protein and low in carbohydrates. They are a great option for a healthy and satisfying meal.

Summary

Indian-style fishcakes are a delicious and flavorful dish that is perfect for a light and satisfying meal. Packed with spices and herbs, these fishcakes are sure to be a hit with your family and friends. Enjoy!

How did I get this recipe?

I can still recall the sense of amazement I felt when I first saw this recipe for Indian-style Fishcakes. It was a warm summer day, and I was visiting my friend Priya’s house for lunch. Priya was an excellent cook, and I always looked forward to trying out her new recipes. As soon as I walked into her kitchen, the aroma of spices and herbs filled the air, and I knew I was in for a treat.

Priya greeted me with a smile and handed me a plate of golden-brown fishcakes. They were crispy on the outside and moist on the inside, with a delicate hint of Indian spices. I took a bite and was immediately hooked. I had never tasted anything like it before, and I knew I had to learn how to make it myself.

I asked Priya for the recipe, and she gladly shared it with me. She explained that she had learned how to make the fishcakes from her grandmother, who had passed down the recipe through generations. The secret, she said, was in the blend of spices and the technique used to cook the fish. I listened intently as she walked me through the steps, taking notes and asking questions along the way.

After my visit to Priya’s house, I couldn’t stop thinking about the Indian-style Fishcakes. I was determined to recreate the dish in my own kitchen, using the knowledge and skills I had acquired over the years. I gathered all the ingredients I needed – fresh fish, potatoes, onions, garlic, ginger, and a variety of spices – and set to work.

I started by boiling the potatoes until they were soft and mashing them into a smooth consistency. Next, I cooked the fish with onions, garlic, and ginger until it was tender and flaky. I then mixed the fish and potatoes together, along with a blend of spices that included cumin, coriander, turmeric, and garam masala. The mixture was fragrant and flavorful, and I couldn’t wait to fry it into golden-brown fishcakes.

I heated oil in a pan and carefully shaped the fish mixture into patties, gently placing them into the hot oil. The kitchen filled with the sound of sizzling and the aroma of spices, and I knew I was on the right track. I cooked the fishcakes until they were crispy and browned on both sides, then transferred them to a plate lined with paper towels to drain excess oil.

I couldn’t wait to try my homemade Indian-style Fishcakes. I took a bite and was transported back to Priya’s kitchen, where I had first tasted the dish. The flavors were perfect – spicy, savory, and absolutely delicious. I felt a sense of pride and accomplishment, knowing that I had successfully recreated a recipe that had been passed down through generations.

Since then, Indian-style Fishcakes have become a staple in my kitchen. I often make them for family gatherings, potlucks, and special occasions, where they are always a hit. I love sharing the recipe with others, just as Priya had shared it with me, and watching their faces light up with delight as they take their first bite.

I am grateful for the opportunity to learn new recipes and techniques from friends and family, and for the joy that cooking brings into my life. Each dish I create tells a story, a story of tradition, culture, and love. And the Indian-style Fishcakes will always hold a special place in my heart, reminding me of the day I first discovered their delicious flavors and the memories of friendship that they evoke.