Bite-sized curried fishcakes

Serve these bite-size fishcakes with a dipping sauce or as a main course with spinach and sweet potatoes. The secret lies in combining different types of fish.
recipe, fish, fry
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Recipe from: 17 September 2015
Preparation time: 50 min + Standing time
Cooking time: 25 min


  • 800
    potatoes, peeled and cooked
  • 50
    double thick cream
  • pinch of nutmeg
  • 200
    smoked snoek, flaked
  • 200
    curried fish, flaked
  • 200
    cooked fish, flaked (we used angelfish)
  • 5
    fresh ginger, grated
  • zest of 1 lemon
  • 5
  • 1
    small red chilli, seeded and chopped
  • 3
    spring onions, chopped
  • 30
    fresh coriander, chopped
  • flour
  • 2
    eggs, beaten
  • breadcrumbs
  • oil for deep-frying
Servings: Change Serving


Make the fishcakes:
Mash the potatoes, mix with the cream and season with nutmeg, salt and pepper. Mix in the fish, ginger, lemon zest, turmeric, chilli, spring onions and coriander. Then make 24 equal-sized balls from the mixture. Roll the balls in flour, then in the egg and then in the breadcrumbs. Refrigerate for about 30 minutes to rest.

Heat the oil for deep-frying. Fry the fishcakes in batches until golden brown – the fish is already cooked, so once the fishcakes are heated through, they’re ready. Serve with lemon-butter spinach and honeyed sweet potatoes, as well as extra lemon wedges.

Words: Johané Neilson,
Home magazine

Image: Francois Oberholster

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