Easy Spicy Fish Cakes

Easy Spicy Fish Cakes and Thai Fish Cakes
Creating special exciting food

Easy Spicy Fish Cakes with a taste of the exotic, by adding just a few Indian herbs or spices you can transform your easy spicy fish cake dish into a gastronomic explosion of exciting tastes and flavors to create the exceptional great easy meal for all to enjoy.

Prep: 20 mins          Cooking time : 6 mins        Skill Required Easy

Ingredients for Spicy Fish Cakes

  • 600g potatoes, quartered if large
  • 1-2 red pepper chopped into 1-4 inch pieces
  • 1-2 green pepper chopped rough
  • ½ tsp cumin seeds
  • 2 spring onions, finely chopped
  • 1 red chilli, minus any seeds and finely chopped
  • 2 tbsp chopped coriander
  • 1 egg, beaten
  • 100g cooked leftover fish, flaked or cut into medium size or large pieces
  • plain flour, for dusting and coating
  • 25g butter and 1 tbsp sunflower oil
  • leftover avocado mayo, parsley sauce or mango chutney, to serve

  • Directions for Easy Spicy Fish Cakes

  • Boil the potatoes. In the meantime, dry-fry the cumin seeds for a couple of just a few in a large non-stick frying pan.
  • When soft, drain the potatoes, return to the saucepan, add the cumin, onions, peppers,chilli and coriander seasoning with plenty of fresh black pepper and a little salt (you can always add more later), then mash and combine together well.
  • When cooled down a little until just warm, beat in 2 tbsp of the egg, then carefully stir through your fish.
  • Roll into 4 equal balls then gently press and squash down into 4 equally thick round cakes,
  • Then carefully dust each in a coating of flour.
  • Many far seeing cooks,double the ingredients quantity to freeze for later use,when freezing, lay out onto a baking sheet cover top and bottom and freeze until solid. A useful tip is to pack each separately
  • Once freezing is completed Bag and Mark your contents not forgetting the all important date of freezing.
  • Do not store for longer than a couple of moths to avoid loss of flavor.

  1. In the frying pan, add 1tablespoon of frying oil.
  2. Fry the cakes for about 2 minutes each side until golden.
  3.  Serve with the mayo, (recipe below) or mango chutney and some salad leaves.

  • Tip Try this Simple Easy to make Sauce.
  • Indian yoghurt based Raita sauce
    Mix 150g pot natural yoghurt with 1 tsp mint jelly, 1 Tbsp chopped coriander,mix together and season to taste.

Try this easy Sweet Chilli Sauce

Ingredients for your Easy Sweet chilli sauce

  • 5 tsp white rice vinegar
  • 85g granulated sugar
  • 3 fat red chillies


  • For the chilli sauce, place the vinegar, sugar, 2 tbsp water and the whole chillies in a small saucepan,
  • Then bring to the boil. Simmer for 15 mins, then remove from the heat. Place in a food processor and blend until smooth.
  •  Strain, saving 1 tsp chilli, then stir in the saved chilli and leave to cool. Will keep in the fridge for up to 1 week.
  • Serve the chilli sauce, with small chunks of cucumber and peanuts.

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