Fish Cakes: Learn how to make this quick and easy-to-make snack that is loved by every group of age.

Making these fish cakes is quite easy, and they are also very adaptable. We preferred the “chunkier” texture of the fish and potatoes, but if you prefer a smoother texture, you can blend the salmon and potatoes in a food processor. As well as using various types of fish, like salmon, you could also add some leftover corn or other veggies to your mixture.

This quick recipe for fish cakes is ideal for using up leftovers from Easter, but it also works well as a quick lunch or snack throughout the year. These are delicious served with steamed veggies and rice, but we also like to serve them with homemade vegetable chips and salad.

Ingredients:-

4-6 medium fillets – corvina fish
2 medium potatoes (boiled)
1 tsp ginger
1 tsp cumin
2 cups breadcrumbs
½ cup coriander (chopped)
1 tsp crushed garlic
Salt (as per taste)
2 cups breadcrumbs
1 cup all-purpose flour
2 eggs
3-4 tbsp refined oil
1 tsp garam masala

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How to make

1. In a pot, boil the fish fillets with 2 cups of water. The fish should be cooked through. Drain the liquid and then, when done, pour it into a basin. Now smash it with a fork.

2. In a bowl, boil the potatoes. Peel, mash, and blend with the fish once it’s finished.

3. One tablespoon of heated oil and the chopped onions should be added to the pan. Add the ginger and garlic after stirring-frying for approximately a minute or two. Drop spices and salt after a brief period of frying, depending on your preferences. Add it to the mixture of fish and potatoes after allowing it to cool. Make a patty shape out of it now.

4. After immersing the patties in the batter, coat them with breadcrumbs (all-purpose flour and water or just in egg). The patties should now be fried in oil over a medium flame until golden brown.

5. After it has cooled, serve with sauce and chutney.