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Indian fish cakes

Number: 4 persons

Complexity: easy

Working time: x min/hour

Total preparation: 1 hour


    • 500 g cod (or other white fish)

    • 1 large potato

    • 1 onion

    • 1 green pepper

    • 2 cm ginger

    • 1 tbsp cumin seeds

    • 1 tbsp fresh coriander

    • 1.2 tbsp cornstarch

    • 1 egg

    • salt and pepper to taste

    • chili powder to taste

    • some oil for frying

    Other supplies


      - - -

      Mis en place

      Poach the fish in a layer of water for 10 minutes until done

      Boil the potato (whole) for 5-7 minutes with a little salt, drain and grate the potato and let it cool.

      Finely chop the ginger (do not grate).

      Roast the cumin in a frying pan.

      Finely chop the coriander, green pepper and onion.


      Break the fish into flakes in a large bowl.

      Add the cooled potato, loosen the potato with a fork.

      Add these ingredients to the fish/potato mixture with the cornstarch and the egg.

      Season with salt and pepper.

      Mix everything together well.

      Shape the mixture into 16 cookies.

      Heat the oil to about 180 degrees.

      Bake the cookies for 5 minutes until golden brown.

      Let them drain on kitchen paper.


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