Indian Seasoned Fish Cakes

When I found this Bonnie Stern Recipe inspired by a Vij Vikram recipe, owner of Vij’s modern Indian restaurant in Vancouver, I couldn’t resist trying it out.  I was at Vij’s in June, 2013 and I was so excited to have the chance to eat there.  In her book Friday Night Dinners Bonnie Stern shares this fish cake recipe that Vij introduced at her cooking school, a terrific way to use up leftover cooked fish, great as an appetizer or main course.

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I love this recipe because it combines the concept of a fish cake and the insides of a samosa rolled into one.  Instead of the traditional white potato in a samosa, it combines white and sweet potato.

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The aromatic garam masala (store bought or homemade recipe)  is mixed with ground coriander and salt for the spice blend.

IMG_3614The two types of cooked potatoes are mashed and combined with flour, chopped green onions, chopped jalapeño pepper, egg, chopped cilantro, and spices.  If you don’t like your food spicy, use less of the jalapeño pepper.

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I had some poached cod for this recipe but any cooked fish will do.

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Mash in the fish with the rest of the ingredients.  I like to use an ice cream scoop to portion the size of the fishcakes because they are the right size for a main course serving.

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Ready to fry up, I got about 15 nice sized fishcakes which I shaped by hand and flattened a bit.

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Fry on one side until crispy and golden and flip over gently to fry again, about 3 minutes per side.

So many different chutneys to try.  These are three of the ones that I keep in my fridge.  Look for a homemade recipe of cilantro chutney on the Internet but it is also available in supermarkets international aisles or Indian specialty stores.  The tamarind-date is my favourite for its sweet-tart-spicy flavour.  Mint chutney is always in my fridge.  Sweet mango chutney, not shown here,  is also a popular one that is readily available.

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Ready to serve for dinner tonight with mint chutney and tamarind-date chutney for my family.

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Give these fishcakes a try — a little different from the ordinary.  Enjoy!

Indian Seasoned Fish Cakes ala Bonnie Stern

1 lb. cooked fish (salmon, cod, halibut, etc.), flaked, about 2 cups
1 1/2 cups white potatoes, peeled, cooked and mashed
1/2 cup sweet potatoes, peeled, cooked and mashed
2 tbsp. all purpose flour
3 green onions, finely chopped
1 large jalapeño, seeded and chopped
1 egg, beaten
1/3 cup chopped fresh cilantro
1 tbsp. garam masala, or ground cumin (if garam masala is not available)
2 tsp. ground coriander
2 tsp. kosher salt
1/4 cup vegetable oil for frying

store-bought or homemade chutney(s) of your choice

  1. Combine everything but the oil in a large bowl.  Get your hands in there and shape into patties.  I made about 15 fishcakes from this recipe.
  2. Heat oil over medium-high heat.  Fry fish cakes for about 3 minutes per side, until crispy and very golden brown.
  3. Serve fish cakes with chutney.

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4 comments

  1. Lesley Harris · · Reply

    Great idea, will try this…and love photo of you!!

    1. Can’t get more excited eating at Vij’s!!

  2. Lesley Harris · · Reply

    Have you ever made your own mint chutney…maybe you’ll share a recipe with us sometime!

    1. I have made my own coriander-mint chutney — good idea for a future post.

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