Spicy Fish Cakes (Fish Patties)
Serves 1620 mins prep15 mins cook
Full tutorial video above. Spicy fish cakes, crispy outside, soft in the center, these richly flavored patties are a terrific appetizer. Easy, low carb and made with salmon. Freezes beautifully!
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Instructions
Fish Cake Mixture 2 Crumble fish into smaller pieces. Add grated onion, chickpea flour, cilantro, chili peppers, garlic, chopped mint, curry powder, cumin, coriander, paprika, turmeric, red pepper flakes and one egg to the fish. 3 Mix it all very well into a smooth and moldable mixture. Canned fish will have some added salt, so add more salt only if needed. Shaping Patties 6 Divide fish cake mixture into 12 to 16 portions. Roll each portion and flatten into an oval patty. Keep the patties aside. 7 Set up the items for breading the patties. Beat the egg. Spread the bread crumbs in a flat plate. 8 Dip each salmon patty in the beaten egg and then dip it in bread crumbs, making sure to coat all around in each step. 9 Press the patty gently to make sure the bread crumbs are nicely set on it. Keep the prepared fish cakes aside. Frying 12 The fish cakes may be shallow fried in two batches in a skillet that has enough room for six to eight patties. 13 For each batch, heat 4 tablespoons oil in the skillet at medium high. Once the oil is hot enough, slide six to eight fish cakes and lower the heat to medium and shallow fry both sides for [timer minutes=2]2 to 3 minutes [/timer]each until golden brown. Transfer to a plate lined with paper towels. 14 Serve these salmon cakes in a platter with some onion and lime slices. May serve these as an appetizer, side dish, snack or make sandwiches.View original recipe