How To Make Curried Fishcakes
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Serves:
Ingredients
- 500g white fish fillets, cooked and flaked
- 2 medium potatoes, boiled and mashed
- 1 small onion, finely chopped
- 2 cloves of garlic, minced
- 1 tsp curry powder
- 1/2 tsp turmeric powder
- 1/2 tsp cumin powder
- 1/4 cup fresh cilantro, chopped
- 2 tbsp lime juice
- Salt and pepper to taste
- 1/4 cup all-purpose flour
- 2 eggs, beaten
- Vegetable oil for frying
Instructions
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In a large mixing bowl, combine the cooked and flaked fish, mashed potatoes, chopped onion, minced garlic, curry powder, turmeric powder, cumin powder, cilantro, lime juice, salt, and pepper. Mix well.
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Shape the mixture into small patties.
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Place the flour, beaten eggs, and breadcrumbs in separate bowls.
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Coat each fishcake in flour, dip in beaten eggs, and then coat with breadcrumbs.
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Heat vegetable oil in a frying pan over medium heat.
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Fry the fishcakes until golden brown on both sides, about 3-4 minutes per side.
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Remove from the pan and drain on paper towels.
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Serve the curried fishcakes hot with your favorite dipping sauce.
Nutrition
- Calories : 280kcal
- Total Fat : 10g
- Saturated Fat : 1.5g
- Cholesterol : 100mg
- Sodium : 400mg
- Total Carbohydrates : 22g
- Dietary Fiber : 3g
- Sugar : 2g
- Protein : 25g
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