Savoury fish cake is seasoned with fresh herbs and spices. This versatile dish can be served  as a starter or a savoury snack.


  • 2 large steaks fish (yellow tail, reds or any fleshy fish is ideal to use)
  • 1 1/2 teaspoons ginger and garlic paste
  • Chilli powder
  • Turmeric powder
  • Mixed coriander and cumin powder
  • Salt to taste
  • 1/4 cup coriander, finely chopped
  • 1 green chilli, finely chopped
  • 5-6 mint leaves, finely chopped
  • 1/4 onion, diced finely
  • Breadcrumbs
  • 1 beaten egg
  • Oil


  1. In a large plate place the steaks of fish.
  2. Sprinkle salt on the entire surface of the fish steaks.
  3. Turn the fish steaks over. Sprinkle salt, chilli powder, turmeric, cumin and coriander powder.
  4. Add the ginger and garlic paste and mix well.
  5. Place a non stick pan on the stove top on a medium heat setting.
  6. Add enough oil for a medium to deep fry.
  7. Place the marinated fish steaks into the oil and simmer till each steak has cooked through (5-6 minutes on each side is sufficient) but has not brown.
  8. Remove the fish from the stove top and set it aside.
  9. Flake the fish in a large bowl.
  10. Ensure that all the bones are removed.
  11. Add in a handful of breadcrumbs, 1 teaspoon of chilli powder, chopped coriander, green chilli, beaten egg and salt to taste.
  12. Mix the ingredients well.
  13. In a plate add breadcrumbs.
  14. Scoop enough mixture to form golf ball size portions. Flatten the balls to form flat disc’s or fish cakes(do not flatten the balls too much).
  15. Place each fish cake into breadcrumbs ensure that each fish cake is well coated.
  16. In a pan heat the oil over a medium heat setting.
  17. Place a little of the fish mixture into the oil, if the mixture begins to bubble, the oil is ready.
  18. Fry the fish cake until golden brown. Serve hot as a starter or as a savoury snack.