Spicy Fish Cakes
Elevate your dinner table with these irresistible Spicy Fish Cakes! Bursting with flavor, this recipe combines tender white fish fillets and creamy mashed potatoes with the zing of red chili pepper, fresh cilantro, and aromatic spices like paprika and cumin. Each patty is coated in crispy breadcrumbs and fried to golden perfection, creating a delightful contrast of textures. Perfect for a quick weeknight dinner or as an impressive appetizer, these fish cakes are ready in just 35 minutes and pair beautifully with a squeeze of fresh lemon. Whether you use cod, tilapia, or another white fish, these spicy delights are sure to be a crowd-pleaser!
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Recipe Information
Ingredients
- 400 grams White fish fillets (e.g., cod or tilapia)
- 2 medium Potatoes
- 1 large Egg
- 1 small Red chili pepper
- 2 cloves Garlic
- 2 stalks Green onion
- 2 tablespoons Chopped fresh cilantro
- 100 grams Breadcrumbs
- 1 teaspoon Paprika
- 1 teaspoon Ground cumin
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 3 tablespoons Vegetable oil
- 4 pieces Lemon wedges (for serving)
Instructions
Peel and dice the potatoes. Boil them in salted water until tender, about 10-12 minutes. Drain and mash until smooth. Set aside to cool.
While the potatoes are cooking, steam or poach the fish fillets until just cooked through, about 5-6 minutes. Drain well and flake the fish into small pieces, removing any bones.
Finely chop the red chili pepper, garlic, and green onions. In a large bowl, combine the flaked fish, mashed potatoes, chili, garlic, green onions, cilantro, paprika, cumin, salt, and black pepper.
Crack the egg into the mixture and stir thoroughly until it holds together. If the mixture feels too wet, add a small handful of breadcrumbs to bind it.
Divide the mixture into 8 equal portions. Shape each portion into a patty about 2 cm thick.
Place the breadcrumbs in a shallow dish. Lightly coat each patty in breadcrumbs, ensuring an even coating.
Heat the vegetable oil in a large frying pan over medium heat. Fry the fish cakes in batches for 3-4 minutes per side, or until golden brown and heated through.
Remove the fish cakes from the pan and place them on a plate lined with paper towels to drain excess oil.
Serve the spicy fish cakes hot with lemon wedges on the side.
Nutrition Facts
Calories |
1616 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.0 g | 74% | |
| Saturated Fat | 9.8 g | 49% | |
| Polyunsaturated Fat | 27.2 g | ||
| Cholesterol | 420 mg | 140% | |
| Sodium | 3191 mg | 139% | |
| Total Carbohydrate | 177.1 g | 64% | |
| Dietary Fiber | 17.2 g | 61% | |
| Total Sugars | 16.3 g | ||
| Protein | 113.4 g | 227% | |
| Vitamin D | 21.3 mcg | 107% | |
| Calcium | 313 mg | 24% | |
| Iron | 14.3 mg | 79% | |
| Potassium | 3828 mg | 81% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
