Masala spiced fish cakes

Lighty spiced fish cakes, seasoned with aromatic spices served on a bed of cucumber raita.

  • 500g white fish
  • 250g baked potato mashed
  • 2 green chillies, finely
  • 1 tsp chopped garlic
  • 4cm ginger, grated
  • 1 tsp pink salt
  • 1 tbsp brown sugar
  • 1 tsp fish masala
  • 1/2 tsp cracked black
  • juice and grated zest one lemon
  • 1 bunch coriander, finely chopped
  • 50g Panco bread crumbs
  • sunflower oil for deep
  • 2 whole egg yolks
  • 100g flour for dusting
  • 1 Whole cucumber grated
  • 100ml greek yoghurt
  • 100ml creme fraiche


  • Bake the potatoes (skin on) for 40 minutes in a oven roasting tray. Bake for a further 20 minutes at 180°C
  • Peel the potatoes and mash smooth.
  • Mix the mash with all the other ingredients and shape into small patties.
  • Season the fish with Masala and season with salt and pepper, place fish on a baking tray and roast in a oven for 12 minutes until cooked.
  • Once the fish is cooked, flake it and mix with the potato and the rest of the ingredients in a bowl until nicely combined and the flavours have infused.
  • Shape into balls, then dust them in flour, dip them in the beaten egg yolks and place in hot oil to fry until golden brown


  • Using a cheese grater grate the cucumber and salt it with a teaspoon of pink salt to draw out the excess liquid.
  • After 20minutes place the grated cucumber in a clean dish towel to squeeze out the water that has leeched from the flesh or the cucumber.
  • Add the Greek yoghurt and creme Fraiche in a bowl and mix it together then fold through the grated cucumber.
  • To plate spoon a tablespoon of Raita on the plate garnish with grated carrot and carrot nibs dotted with balsamic reduction and fresh sprigs of dill to finish.

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