Wednesday 26 September 2012

Spicy Fishcakes

Assalamu alaikum wa rahmatullahi wa barakatuhu!

In the Name of Allah, Most Gracious, Most Merciful

I am not a great fish lover but when I do eat it there is only one type I eat and that is white cod. 

I made this recipe a few weeks ago and I added peas to it but unfortunately I had no peas on hand today so I substituted them with sweetcorn.
I must say though they turned out quite good. One of my cousins can't have gluten so these fishcakes are perfect for her as they contain no flour. But that doesn't mean that the rest of us can't enjoy them as well.

A Simple List of Ingredients:

1. Cod Fillets

2. Potatoes
3. Green Chillies
4. Salt and Pepper
5. Red Chilli Powder
6. Fresh Green Coriander
7. Tinned Sweetcorn
8. An Egg
9. Ground Cumin
10. Paprika Powder
11. Ground Coriander
12. Gram Flour

Bismillah, let's begin! 

Put 2 Cod Fillets, cut into chunks into a pan and add water to cover the fish.
Bring it to a boil and then simmer for 10 minutes or until the fish is soft.

Peel 4 medium Potatoes and cut into large cubes.

Boil the potatoes until soft. The fish and the potatoes should be boiled at the same time but not in the same pan!
Drain the potatoes and mash them.

Drain the fish and flake with a fork.

Put the mashed potato and flaked fish into a large bowl.

Chop 3 Green Chillies, or to your own taste.

Add the green chillies to the fish mixture.

Add 1 teaspoon Salt or to taste.

And of course, where there is salt, pepper is not far behind.
Add 1/2 teaspoon Black Pepper or to taste.

Add Red Chilli Powder, to taste

Chop a handful of Fresh Coriander.

Add the fresh coriander to the fish along with a drained tin of Sweetcorn. You can use fresh sweetcorn if you want. Or you can use peas instead.

Add 1 Egg to the mixture. My egg has collapsed in the bottom left hand corner.

Add 2 teaspoons of Ground Cumin.

Add 1 teaspoon Paprika. This gives the fish a bright colour, according to my mother.

Add 1 teaspoon Ground Coriander.

Mix the fish mixture with a fork to combine. Use a fork as this will help to get rid of any lumps.

Add 3 tablespoons Gram Flour to bind the mixture, and then mix again.

Shape into patties. Shallow fry on a medium heat using any oil. Cook until golden brown and crispy.

And serve hot! They are best eaten with tomato ketchup or garlic sauce but you can put them into a burger bun for a great alternative to a lamb kebab!

Full Written Recipe:

Spicy Cod Fishcakes


·      2 Cod Fillets
·      4 Medium Potatoes
·      3 Green Chillies, finely chopped
·      1 teaspoon Salt
·      ½ teaspoon Black Pepper
·      Red Chilli Powder, To Taste
·      Handful of Fresh Coriander, finely chopped
·      Tin of Sweetcorn, drained
·      1 Egg
·      2 teaspoons Ground Cumin
·      1 teaspoon Paprika
·      1 teaspoon Ground Coriander
·      3 tablespoons Gram Flour (Besan)


1. Cut the cod fillets into chunks, and place into a pan. Add water to cover the fish.

2. Bring the water to a boil, and then simmer for 10 minutes or until the fish is soft.

3. Peel the potatoes, and cut into large cubes. Boil them in water until soft. Then, drain out the water and mash the potatoes.

4. Once the fish is done, drain away the water and flake it with a fork.

5. Place the mashed potato and flaked fish into a mixing bowl.

6.  Add the green chillies, salt, black pepper, red chilli powder, fresh coriander, sweetcorn, the egg, ground cumin, paprika and ground coriander.

7.  Mix everything well with a fork.

8.  Add the gram flour and mix to bind well.

9.  Shape the mixture into patties, and shallow fry in oil until golden brown and crispy.

10.   Serve hot with fries or in a burger bun!

You May Also Like:

Tuna Pasta Bake

My Mums' Battered Fish Curry

Homemade Fish and Chips

Keep me in your duas, please,


Spice Enthusiast
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