Fish Cakes

I had a fillet of fish that I was meant to grill then at the last moment decided to change the menu. I couldn’t freeze the fish so decided to make some fish cakes with it. I know I always say it’s an easy recipe every time I put one up, but this really is very easy to make.


250g fillet of fish (I used red snapper)

1/4 cup milk

1/2 teaspoon garlic paste

1/2 teaspoon ginger paste

2 finely chopped green chillies (to taste/ optional)

1 small white onion, finely chopped

2 heaped tablespoons chopped coriander

1 pinch citric acid (optional)

1 heaped teaspoon cornflour

Salt to taste

Red chilli powder to taste

3 medium boiled potatoes, mashed

For pan-frying:

1 beaten egg



Place the fish in a pan. Add the milk and salt. Allow to cook for around 12 minutes. Use your spatula to break the fish into bits. It shouldn’t be too dried out but the milk should have evaporated.

To the boiled mashed potatoes, add the rest of the ingredients. Then, add the fish mixture.

Mix well with your hands, then shape into patties.

Place them in a tray. Refrigerate for an hour.

Heat a pan and add a little oil to it. I used a non-stick pan so brushed it lightly with oil.

Dip the patty into the beaten egg then coat well with breadcrumbs. Fry lightly on a medium heat until light golden brown.

Serve hot.

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