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Spicy Indian Fish Cakes Recipe
Personally, I love seafood and the variety is just endless. It’s healthy, nutritious and usually very easy to prepare. Seafood is also an extremely good source of beneficial fatty acids known as Omega 3.
My Indian fish cakes have always been a big hit with family, friends and especially with the kids. It’s also an easy way to sneak some vegetables into their diet. Feel free to use your favorite variety of firm fish (cod, tilapia, flounder, haddock, snapper, salmon...). You could also substitute shrimp if you prefer and make shrimp cakes or use good quality crab meat to make crab cakes.
I personally like using Panko or Japanese bread crumbs in this recipe, they provide a lovely texture and great crunch. But feel free to use any variety of bread crumbs that you have on hand. Fish cakes are great as an appetizer or as a side dish to any Indian meal.
SPICY INDIAN FISH CAKES
1 lb of firm good quality fish fillets (boneless and skinless)
2 large shallots, finely minced (or you can use 1 medium size onion)
1 inch piece of ginger, peeled and finely minced
2-3 large garlic cloves, finely minced
2-3 small green Thai chilies, finely minced (to taste)
1 tsp turmeric
1 tsp ground cumin powder
2 tsp ground coriander powder
¼ tsp red chili powder, to taste
salt & pepper
juice of 1 lime (or ½ lemon)
1 large egg, lightly beaten
1 cup of Japanese panko bread crumbs (you can use any variety of bread crumbs)
1 cup freshly minced cilantro leaves
lime or lemon wedges for garnish
vegetable or canola oil as needed
Using a food processor, lightly pulse the fish fillets until they are just barely minced. Transfer the fish to a mixing bowl and add the shallots, ginger, garlic, chilies, cilantro, lime juice and the spices (turmeric, ground cumin powder, ground coriander powder, red chili powder, salt & pepper). Mix thoroughly to combine well and add the beaten egg. Mix well until the mixture just barely comes together. Then using your hand, form small 2-3 inch round flattened patties (about ½ inch or so in thickness). Lightly cover in bread crumbs on both sides. Pan fry the fish cakes in a few tbsp of oil until golden brown on all sides. Drain well on paper towel for a few minutes before serving. Alternatively, you can also shallow fry the fish cakes if you prefer. Garnish with lime or lemon wedges and serve hot with your favorite condiments, sauces and chutneys.
You can also add some finely minced vegetables to the fish cakes if you wish. Lightly sauté some finely minced carrots, zucchini, spinach or any of your favorite vegetables until just tender. Let cool completely before adding to the fish mixture, mix well and continue with the recipe as directed.
Content copyright © 2013 by Sadhana Ginde. All rights reserved.
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