Spicy fish cakes


With so many variations of the simple fish or crab recipe, it’s best to try as many as possible.

Glass of water needed

Makes 6

  • 500g potatoes, unpeeled and boiled until tender
  • 6 tbsp veg oil
  • 1 tsp Dijon mustard
  • 1 tsp curry paste (I used green Thai but tikka masala will probably work best)
  • 1 onion, finely chopped
  • 1 red chilli, finely chopped
  •  1 tsp grated ginger
  • Zest of half a lemon
  • 1 egg, beaten
  • 300g salmon fillet
  • 150ml milk

For coating:

  • 3 tbsp plain flour
  • 2 eggs, beaten
  • 100g white breadcrumbs

Mango sauce:

  • 2 tbsp mango chutney
  • Juice of 1 lime

Mash the boiled potatoes. Heat 2 tbsp of the oil in a pan and fry the onion, half the curry paste, mustard, chilli and ginger for 5 minutes. Add the onion mixture to the mash with the zest and egg, and stir well.


Put the salmon in another pan with the remaining curry paste and milk. Put a lid on and simmer for 4 minutes. Turn off the heat and leave to cook for a further 10 minutes. Cool and break into flakes. Add to the mash.


Shape the mixture into six patties and then coat in flour, egg and then the breadcrumbs. Transfer to a tray lined with baking paper and chill for 30 minutes.


Heat the remaining oil in a pan and cook the cakes for eight minutes on each side. Combine all the sauce ingredients in a pot and serve with the fish cakes.



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