Curried Fishcakes With Mint Yogurt Recipe

Name: Curried Fishcakes With Mint Yogurt
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 Potatoes, small; 2 pieces Fish; 1/2 Red onion, finely chopped; 1/2 Red chili; 1/2 bunch Cilantro (Coriander), chopped; 1/4 bunch Mint, chopped; 1 teaspoon Turmeric; 1 teaspoon Garam masala; 1 teaspoon Curry powder; 2 teaspoons Fenugreek; Breadcrumbs; Olive oil or butter; 1/2 cup Natural yogurt

Servings: persons

8 Potatoes, small
2 pieces Fish
1/2 Red onion, finely chopped
1/2 Red chili
1/2 bunch Cilantro (Coriander), chopped
1/4 bunch Mint, chopped
1 teaspoon Turmeric
1 teaspoon Garam masala
1 teaspoon Curry powder
2 teaspoons Fenugreek
Breadcrumbs
Olive oil or butter
1/2 cup Natural yogurt

1
Put potatoes in a saucepan, cover with water, bring to boil and cook for 20 minutes until tender. Mash.
2
Season the fish on each side with salt and pepper. Then sprinkle evenly with fenugreek.
3
Pan fry fish in olive oil or butter over medium heat until just done.
4
Remove fish to medium bowl and flake into pieces.
5
To fish, add spices, onion, chili, cilantro and half of mint.
6
Season mashed potato and add to fish mixture, stirring gently until incorporated.
7
Divide mixture into four large or six small sections and shape into cakes.
8
Coat each cake in breadcrumbs and refrigerate uncovered for at least 30 minutes or overnight.
9
Remove fishcakes from refrigerator and pan fry in olive oil or butter over medium heat until golden on each side, approximately 5-7 minutes per side.
10
Mix remaining mint with yogurt and season with salt.
11
Serve fishcakes drizzled with yogurt alongside a green salad.

183

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 8 Potatoes, small, 2 pieces Fish, 1/2 Red onion, finely chopped, 1/2 Red chili, and more.

Yes, Curried Fishcakes With Mint Yogurt falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Curried Fishcakes With Mint Yogurt

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions