top of page

Spicy Fish Cakes

Prep Time:

15 Minutes

Cook Time:

20 Minutes


6 Servings


White Sauce

Grow Your Vision

Welcome visitors to your site with a short, engaging introduction. 

Double click to edit and add your own text.

< Back
Background 2.jpg


The origin of fish cakes is said to be in England in the 19th century when the leftover fish was mixed with potato, dipped in batter and fried and served as a snack. Today, fish cakes are eaten all over the world and served with side sauces that enhance their flavour.


  • 125ml Oil

  • 2 cups Cooked fish, flaked

  • 1 ½ cups Cold mashed potatoes

  • 1/2 cup Breadcrumbs

  • 1 Onion, chopped

  • 1 Red chilli, deseeded and finely chopped

  • 1 Egg, beaten

  • 1 tsp Mild curry powder

  • ½ cup Flour

  • ¼ cup Breadcrumbs, extra

  • 1 Tbsp Parsley, chopped

  • 250ml Boiling water

  • 1 IMANA White Sauce

  • 1 IMANA Cheddar Cheese Sauce


  1. In a large bowl, add the fish, mashed potatoes, half the breadcrumbs, onion, chilli, egg, IMANA White Sauce powder and mild curry powder and stir well until the mixture is well combined.

  2. In a seperate bowl, add the flour and remaining breadcrumbs.

  3. Shape the fish mixture into small round patties and then coat with the flour and breadcrumb mixture.

  4. Heat oil in a frying pan over medium heat and fry the fish patties. Remember to fry both sides.

  5. Prepare the IMANA Cheddar Cheese Sauce as per packet instructions and add in the chopped parsley.

  6. Serve the fish cakes with prepared IMANA Cheddar Cheese Sauce.

this recipe uses.png
bottom of page