Curried Fishcakes with Mint Yogurt

By • March 22, 2013 0 Comments

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Author Notes: I am personally against mashed potato in fishcakes, but over here in the UK it is pretty commonplace. A few spare potatoes and a meagre quantity of fish saw me bending my own rules, but the flavors were lovely and our bellies were full. Success.

These would be just as good as vegetarian potato cakes, just leave out the fish.


Serves 2

  • 8 Potatoes, small
  • 2 pieces Fish
  • 1/2 Red onion, finely chopped
  • 1/2 Red chili
  • 1/2 bunch Cilantro (Coriander), chopped
  • 1/4 bunch Mint, chopped
  • 1 teaspoon Turmeric
  • 1 teaspoon Garam masala
  • 1 teaspoon Curry powder
  • 2 teaspoons Fenugreek
  • Breadcrumbs
  • Olive oil or butter
  • 1/2 cup Natural yogurt
  1. Put potatoes in a saucepan, cover with water, bring to boil and cook for 20 minutes until tender. Mash.
  2. Season the fish on each side with salt and pepper. Then sprinkle evenly with fenugreek.
  3. Pan fry fish in olive oil or butter over medium heat until just done.
  4. Remove fish to medium bowl and flake into pieces.
  5. To fish, add spices, onion, chili, cilantro and half of mint.
  6. Season mashed potato and add to fish mixture, stirring gently until incorporated.
  7. Divide mixture into four large or six small sections and shape into cakes.
  8. Coat each cake in breadcrumbs and refrigerate uncovered for at least 30 minutes or overnight.
  9. Remove fishcakes from refrigerator and pan fry in olive oil or butter over medium heat until golden on each side, approximately 5-7 minutes per side.
  10. Mix remaining mint with yogurt and season with salt.
  11. Serve fishcakes drizzled with yogurt alongside a green salad.

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