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Fresh Living Network
Indian spiced fishcakes

Indian spiced fishcakes

These are delicious served hot or cold.
4
RECIPE TYPE:Appetisers
 
Method
  • Flake fish into a large bowl, discarding any bones or skin
  • Add remaining ingredients, except seasoned flour. Season and mix well.
  • Shape mixture into patties
  • Refrigerate patties for 30 minutes to firm up
  • Heat 2 cm oil in a pan
  • Dust fishcakes with seasoned flour
  • Fry in batches until heated through and golden all over
  • Drain on paper towel
  • Serve with sambal


Tomato and cumin sambal

  • Combine ingredients and season to taste


More good ideas

  • Use 1 Tbsp (15ml) regular curry powder if you can’t find curry paste
  • Replace spring onions with a small chopped and lightly sautéed onion
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