Curried “Fishcakes” with Mint Yogurt

I came home last night and didn’t feel like cooking. After much debate, we decided to order pizza to save me from being a slave to the stove and then I promptly went into the kitchen to cook something for our lunches for the next day. I know, the mind boggles.

We had taken some fish out of the freezer for dinner, so this obviously needed to be used pizza or no pizza. I sprinkled the fillets with seasoning and fenugreek and pan fried until just done, then flaked it into a bowl.

We also had about eight small potatoes leftover from our most recent Sunday roast, so I threw those in a saucepan and boiled them until tender and then mashed. Can you see where I’m going with this?

If you’re American, you might not immediately figure it out. Until I moved to the UK I had never witnessed a fishcake which was filled with more potato than fish. In fact, I had never had a fishcake which had any potato in it at all. To my mind, a fishcake was large pieces of fish held together by egg and the minimum amount of breadcrumbs necessary to form them into cakes. Not so across the pond.

I have wholeheartedly railed against these types of Britcakes believing that they sully the very ingredient the people of these isles hold up so proudly – anything buried in mashed potato isn’t going to taste of much else. However, on this occasion I didn’t have enough fish to make one decent cake, let alone enough for two lunches, and I did have the leftover potatoes…so…I caved.

I will not claim that the fish was moist and delicious and that it’s flavors sung despite the potato. It didn’t. If I hadn’t made them myself, I wouldn’t even have known it was there. However, this does not mean they weren’t tasty.

I threw in diced red onion, red chilli, mint, cilantro, curry powder, garam masala, turmeric. Boom, boom, boom. I, sparingly, tossed the formed cakes in breadcrumbs (home made and then frozen, a good freezer should never be without them!) and fried until golden.

Then, for moisture and freshness, I threw some chopped mint into some low fat natural yogurt and drizzled that over the top of the fried cakes and served with a small spinach salad.

So ultimately my attempt not to cook resulted in spending about 45 minutes in the kitchen and coming out smelling like a curry house, but all in all a delicious, satisfying lunch even if I did throw my culinary morals under the bus to do it.

Bon appetit!

11 thoughts on “Curried “Fishcakes” with Mint Yogurt

    • acrusteaten says:

      I definitely wouldn’t give up on real fishcakes without potato, but they are tasty. You probably need a greater ratio of fish to potato otherwise you won’t know the fish is there.

  1. lawrenceofcanadia says:

    I haven’t eaten fishcakes in years and the ones I did have I’m sure were made by Birdseye or Findus….which then begs the question did they contain any fish at all? Was I really eating seahorse (I’m dashed clever me). Anyway keep up the good work 🙂

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