Easy recipe for fish cakes | How to make fish cakes without potato
This is a yummy recipe for fish cakes that look gourmet, yet unbelievably easy to make! Crunchy, but no dipping or coating required! These are gluten-free fish cakes without potatoes, flour, or breadcrumbs- all these are replaced by a single ingredient!
Ingredients
- 700 gms fish fillet or steak Mackerel or any flaky fish
- 1/4 cup instant oatmeal
- 1/2 cup oil
- 1 egg
seasoning
- 2 onions finely chopped
- 1 tomato finely chopped
- 1 teaspoon ginger minced
- 1 teaspoon garlic minced
- 1 teaspoon chili powder or cayenne pepper
- 1/2 teaspoon ground coriander
- 1 1/2 teaspoon salt divided
- 1/4 cup cilantro finely chopped
yogurt dip
- 1 cup plain yogurt- 1 cup
- 10 cashews finely chopped
- 1 tablespoon fresh cilantro finely chopped
- 2 teaspoons lemon juice
- salt and pepper to taste
Instructions
- Cook the fish fillet with 1/2 teaspoon salt in a large pot of water. Once the water starts boiling, let it simmer for 5 to 10 minutes depending on the thickness of the fillet. Remove from heat, cool and separate the flesh from bones and skin if any. Dry the flesh on paper towels. Transfer to a mixing bowl and mash well. (Note1)
- Prepare the vegetables and seasoning mix: Heat 1 tablespoon of oil in a pan, saute the onions, minced ginger and garlic. After 5 minutes, add the tomatoes and saute until they are cooked and mushy. Add all the spices and 1 teaspoon salt and mix on low flame until you get an almost dry consistency. Turn off the heat.
- Cool the mixture and add to the fish along with egg and cilantro. Dry-grind the oats coarsely (to the texture of breadcrumbs) and add to the mixture. Mix well.
- Shape the mixture into about 20 lime-sized balls and flatten them into rounds. Heat the remaining oil in a pan and shallow-fry the fish patties on medium heat, turning them over until you get a uniform golden brown tint.
Yogurt dip
- Whip together all the ingredients and serve with the fish cakes.
Video
Notes
- If using canned fish, skip the first step of boiling the fish.
- Ensure that the mixture for the fish cakes is firm. If not, add an additional teaspoon of oatmeal with a pinch of salt.
- For this recipe, you don’t need much oil to fry the fish patties, since most of the ingredients are either already cooked or ones that cook fast.
- Make-ahead option: The fish cake mixture can be frozen up to 2 months or refrigerated for about a week. Allow it to reach room temperature before frying.
- Who says the fish patties have to be round? You can use cookie cutters to make different shapes or do your own shapes by letting your imagination run wild. That makes it a perfect appetizer for kids' parties.
