Masala Fishcakes W/ Sriracha Mayo Recipe

Name: Masala Fishcakes W/ Sriracha Mayo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the Fishcakes; 5 Tilapia Filets; 2 [large] Potatoes; 6-8 tablespoons Fresh Cilantro, finely chopped; 6 Green chilies, finely chopped (more if you like more heat!); 1 [small] Red onion, finely chopped; 2 eggs, lightly beaten; 1 tablespoon Coriander powder; 1 teaspoon Garam Masala; 1/2 teaspoon Red chili powder; 4-5 tablespoons Breadcrumbs (skip to make GF); Salt to taste; Oil to pan fry; For the Dip; 1 cup [full fat] Mayonnaise; 4-5 tablespoons Sriracha; 1 teaspoon Lemon juice; Salt & Pepper to taste

Servings: persons

For the Fishcakes
5 Tilapia Filets
2 [large] Potatoes
6-8 tablespoons Fresh Cilantro, finely chopped
6 Green chilies, finely chopped (more if you like more heat!)
1 [small] Red onion, finely chopped
2 eggs, lightly beaten
1 tablespoon Coriander powder
1 teaspoon Garam Masala
1/2 teaspoon Red chili powder
4-5 tablespoons Breadcrumbs (skip to make GF)
Salt to taste
Oil to pan fry
For the Dip
1 cup [full fat] Mayonnaise
4-5 tablespoons Sriracha
1 teaspoon Lemon juice
Salt & Pepper to taste

1
Boil the potatoes till soft. Peel, mash and keep aside to cool.
2
Poach the Tilapia filets in boiling water (or in a microwave) till fully cooked, white in colour and easy to flake. Drain the water completely and flake the fish with a fork. Keep aside to cool slightly
3
Once cooled, mix the Tilapia with potatoes, cilantro, onions, green chilies and all the dry spices. Mixx well. Add the eggs and give it another good mix. Finally stir in the breadcrumbs, and combine well (use your hands!). The mixture should be dry enough to be rolled with the hands. If it's too wet add some more breadcrumbs.
4
Adjust seasoning, and roll the mixture into 1.5 inch discs (makes around 100 pieces), and keep aside.
5
Mix all the ingredients for dip and refrigerate for 15-20 mins, while you fry the fishcakes
6
Heat oil in a non-stick pan. Fry the fishcakes in batches till golden brown on each side. These can be made up to 2 hrs ahead, and kept warm in a 180F oven. Uncooked, they also freeze well for up to 2 weeks.
7
Serve warm with a dollop of the Sriracha Mayo...and watch them disappear before you can say hello!

958

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 18 ingredients. The key ingredients include: For the Fishcakes, 5 Tilapia Filets, 2 [large] Potatoes, 6-8 tablespoons Fresh Cilantro, finely chopped, and more.

Yes, Masala Fishcakes W/ Sriracha Mayo 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!

Masala Fishcakes W/ Sriracha Mayo

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions