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Fish Cakes

A favourite of many, this recipe is very simple and quick to make. Fish cakes are so very delicious and satiating that you would want to make them often This is a Sanjeev Kapoor exclusive recipe.

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Fish Cakes

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Main Ingredients Rawas fish fillets, Salt
Cuisine Fusion
Course Snacks and Starters
Prep Time 26-30 minutes
Cook time 11-15 minutes
Serve 4
Taste Spicy
Level of Cooking Easy
Others Non Veg

Ingredients list for Fish Cakes

  • 2 Rawas fish fillets
  • to taste Salt
  • 2 tsps + to shallow fry Oil
  • 2-3 tablespoons Onion , finely chopped
  • 2 teaspoons Ginger-garlic paste
  • 2 medium Potatoes , boiled and peeled
  • 2 Eggs
  • 2 teaspoons Green chillies , finely chopped
  • 1 tablespoon Fresh coriander leaves , chopped
  • 1 1/4 cup Dried breadcrumbs
  • as required Refined flour (maida)
  • to serve Tomato ketchup

Method

  1. Heat sufficient water in a non-stick pan, add salt and bring to boil. Add fish filets and poach for 4-5 minutes. Drain on a plate.
  2. Heat 2 teaspoons oil in a non-stick pan, add onion, salt and ginger-garlic paste, mix and sauté till onion turns translucent. Switch off heat and set aside to cool.
  3. Put the poached fish fillets in a bowl and flake with a fork. Grate potatoes into the bowl. Break 1 egg into it. Add sautéed onion mixture, green chillies, coriander leaves and little salt and mix well. Add ¼ cup breadcrumbs and mix well.
  4. Spread flour on a plate. Add a pinch salt and mix well. Spread remaining breadcrumbs on another plate. Beat 1 egg in a shallow plate. Add a pinch salt and mix well.
  5. Grease your palms with some oil, divide the fish mixture into equal portions and shape them into cakes.
  6. Coat each fish cake with flour, dip in beaten egg and coat with breadcrumbs.
  7. Heat some oil in another non-stick pan. Place the fish cakes in it and shallow-fry, turning sides, till both sides are evenly golden and crisp. Drain on absorbent paper.
  8. Arrange the fish cakes on a serving platter and serve hot with tomato ketchup.