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Spiced Indian fishcakes with coriander relish


  • Boil the potatoes until tender. Then drain well and mash.
  • Heat 2 tbsp ghee in a large heavy-bottomed pan and saute the garlic, ½ grated knob ginger, the onion and 1 sliced chilli until tender. Transfer to a large bowl and combine with the mashed potatoes, salmon, spices and lemon juice. Add salt to taste and the chopped coriander, mx well and set aside.
  • To make the relish, place the coriander leaves with the remaining ginger and chilli, salt and the lime juice in a food processor and combine well. Then add the yoghurt and blend to a paste. Taste for seasoning.
  • Heat 1 heaped tbsp ghee in a non-stick pan. Form the salmon mixture into patties using wet hands. Then flour and panfry. 
  • To serve, arrange the fishcakes on individual plates and sprinkle the relish over the top.


  • 500 gm potatoes
  • 3 heaped tbsp ghee (or olive oil)
  • 1 garlic clove, crushed
  • 2 knobs of ginger
  • ½ large onion, chopped
  • 2 small red chillies, seeded & finely sliced
  • 500 gm salmon, finely diced
  • a good pinch each of turmeric, ground coriander & cumin
  • juice of ½ lemon
  • sea salt
  • 3 tbsp chopped fresh coriander
  • 2 cups coriander leaves
  • juice of 2 limes 2-3 tbsp
  • plain yoghurt (or sour cream)
  • plain flour

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm