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Spiced fish cake with mint yogurt sauce and mint leaf

Indian Spiced Fish Cakes with Yogurt Mint Sauce

  • Author: Spicepaw
  • Prep Time: 15
  • Cook Time: 10
  • Total Time: 25 minutes
  • Yield: 3-4 servings 1x


These Indian spiced cakes are seasoned with curry spice and everything nice and accompanied with a yogurt mint sauce to help off set the heat. #quickrecipes #fishrecipes #spicyrecipes #yogurtrecipes  #easyentertaining



Fish Cakes

350 g (a little over 12 oz) boneless fillets of Hoki, Hake or any other kind of firm white fish

1 tbsp Madras Curry powder

23 tbsp breadcrumbs

1 egg

35 scallions chopped (about 1/2 cup)

3/4 tsp salt

cracked black pepper

1 tsp lemon zest

Yogurt Mint Sauce

a small handful of mint leaves (about 1/4 c)

1 clove of garlic

1 tsp lemon zest

3 tbsp yogurt

3/4 tsp sea salt


Fish Cakes

  1. In a large skillet or frying pan, fry fish fillets, skin side down, in hot oil for 2-3 minutes, then flip and cook for an additional minute.  Remove from oil, take off the heat and let rest for 5 minutes.  Ideally, you want the fish to be partially cooked as it will be cooked additionally as a fish cake so don’t be afraid if it is a little undercooked in the middle.
  2. Chop fish up into coarse chunks and transfer to a large mixing bowl.  Add Madras curry powder, breadcrumbs, egg, chopped scallions, salt, pepper and lemon zest then mix until thoroughly combined.
  3. Form into patties and fry in oil on medium-high heat until golden on both sides.  Serve with a yogurt mint sauce.

Yogurt Mint Sauce

  1. Combine ingredients together in either a blender or food processor and blend until smooth.  Let rest 10-15 minutes before serving.
  • Category: Fish
  • Method: pan frying
  • Cuisine: Indian

Keywords: Fish Cakes, yogurt mint sauce, Indian spice, fish, sustainable fish, Indian fishcakes

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