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Preparation Time: 15 min | Cooking Time: 20 min


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2 cups cooked fish, flaked

1 ½ cups cold mashed potato

½ cup fresh bread crumbs

1 small onion, chopped

1 small red chill, deseeded & finely chopped

1 egg, beaten

1 sachet IMANA White Sauce

1 tsp mild curry powder

½ cup flour

¼ cup fresh breadcrumbs, extra

125 ml oil

1 sachet IMANA Cheddar Cheese Sauce

1 tbsp chopped parsley

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  1. Add the fish, potato, bread crumbs, onion, chili, egg, IMANA White Sauce and mild curry powder to a mixing bowl and stir well to combine.

  2. Place the four and extra bread crumbs in a separate bowl or plate.

  3. Shape mixture into small round patties and then coat with flour and crumb mixture.

  4. Heat oil in a frying pan over medium heat and fry the fish rounds, moving them around the pan until golden brown on all sides.

  5. Make up the IMANA Cheddar Cheese Sauce using 250ml boiling water. Stir with a fork until sauce thickens. Add the chopped parsley and stir.

  6. Serve the fish cakes with the cheese sauce and a fresh healthy side salad.

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Give your fish cakes a Thai twist by adding 1 tsp of grated fresh ginger and 2 tbsp of desiccated coconut to the fish mix. You can also replace the chopped parsley with freshly chopped coriander.

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