Fishcakes (with prawns included)

These fishcakes are the best I’ve managed to make – the spices are just right and therefore don’t overpower the flavour of the salmon and the prawns. They have a slightly crunchy feel, because, unlike in some of my efforts, the ingredients are not mashed up in a blender

What you needSalmon-3

200g salmon
100g prawns
50g onions
100g potatoes
1 teaspoon salt
1 teaspoon garam masala
½ teaspoon turmeric
1 teaspoon ginger/garlic paste
1 teaspoon salt
½ teaspoon chilli flakes
Four curry leavesPrawns
Three tablespoons vegetable oil


Boil the potatoes till they are OK to roughly mash. You must have little bits of potato at the end, not a smooth mash with lumps.
Chop up the fish into very small pieces…about an eighth-of-an-inch square would be what you should aim for
Chop up the prawns to about the same size as the fish…maybe a tiny bit larger
Finely chop up the onion the curry  leaves togetherOnions circle
In a bowl mix up the four ingredients above
Add the salt, ginger/garlic, garam masala, salt, and chilli flakes
Mix well
Take a handful of the mixture and shape into patties about half an inch thick and about 2¾ inches across. I made seven patties from my mixture


CookingFish cakes
Heat some oil in a frying pan
Cook the patties on medium heat, turning twice to cook each for a minute at a time.

fishcakes, cookedr


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