Fish Cakes

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Our Hot & Spicy Fish Cakes were prepared with our Pride of India Fish Spice, Hot & Spicy Curry Powder and Mixed Herbs.
These fish cakes are delicious appetizers for any occasion.
The spice coating in this recipe can be used to coat and fry fish cakes, crumbed chicken, crumbed prawns, chicken/fish strips, jalapeno poppers and cheese sticks.

Serves 6-8.
Fish Cakes


Substitute fish with meat, chicken or our HomeStyle soya mince (for a vegetarian option).
Substitute Fish Spice with our wide range of Pride of India spice blends and seasonings.


  • 1kg hake, or fish of your choice
  • 1 tsp ginger & garlic paste
  • 2 sprigs mint, finely chopped
  • 2 sprigs coriander, finely chopped
  • 3 medium potatoes, boiled
  • 1 onion, chopped
  • 1 tbsp oil
  • 2 eggs, beaten
  • 4 tsp Pride of India Fish Spice
  • 4 tsp Pride of India Hot & Spicy Curry Powder
  • 2 tsp Pride of India Mixed Herbs
  • ¾ cup plain flour, to add to spices
  • ¼ cup plain flour, for coating fish cakes; before dipping in egg
  • oil for frying
  • salt


  • Steam hake with ginger & garlic and add salt to taste. Drain, cool and set aside. Remove all bones, if necessary.
  • Boil potatoes until soft. Add salt to taste. Once cooled, peel off skin, mash and set aside.
  • Fry onions in oil until translucent. Cool and set aside.
  • Prepare the spice coating. In a bowl combine Pride of India Fish Spice, Pride of India Hot & Spicy Curry Powder, Pride of India Mixed Herbs and flour. Mix well and set aside.
  • In a separate bowl; combine hake, potatoes, fried onions, mint and coriander. Mix well.
  • Scoop ¼ cup (or more) of the hake mixture. Form into balls and flatten slightly. Repeat until the mixture is finished.
  • Dip each fish cake in flour, then in egg and coat fully with the spice coating. Repeat until all the fish cakes are fully coated.
  • Fry in medium to hot oil until crispy and golden brown.
  • Remove from oil and transfer to a paper towel-lined tray to absorb the excess oil.
  • Serve with your favourite dipping sauce.

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