Fish cakes are just so delicious and easy to make. They are perfect for parties and can be prepared beforehand too.
To make them even boujee I added some spice and swapped the fish for crab meat. I have always loved crab and spicing the meat up to make some succulent savoury cakes had to be a winner. Adding potatoes in them makes the cakes a bit more substantial and creamy so they just melt in your mouth.
What you need for 6 cakes:
- 100g crab meat or any other white fish. I used a tub of the Good Tide one.
- 100g potatoes
- 1 1/2 tbsp of black mustard seeds
- 6 curry leaves roughly torn
- 1/2 onion, chopped small in food processor
- 1 tsp red chilli powder
- 1/2 tsp turmeric
- 1 1/2 tsp crushed garlic
- 1 1/2 tsp crushed ginger
- 1 1/2 tsp crushed green chillies
- 1 heaped tsp chaat masala
- 1 lightly whisked egg
- 4 tbsp of breadcrumb ( I used panko crumbs for that extra crisp)
- salt to taste
- oil for frying
- Boil potatoes with the skin on. Once soft, drain the hot water and add cold water to stop them from cooking any further. Once cool, peel them then coarsely grate them.
- Heat about 2 tbsp of oil in a pan and add the mustard seeds. They should start to pop (be careful). Tear in the curry leaves and stir.
- Add in chopped onions. Cook on medium heat until they turn become soft and almost clear. Ensure they don’t burn.
- Add in the garlic, ginger and green chilli and cook for about a minute.
- Add in red chilli powder and turmeric. Cook for a further minute.
- Add in the crab meat and cook for about 5 minutes, ensuring you stir every so often.
- Once all combined, add in the grated potatoes and mix.
- Take off the heat and add in the Chaat masala and salt to taste.
- Let this mixture cool
- Start assembling the crab cakes.
- Put the whisked egg in a bowl and the breadcrumbs in another
- Shape the crab mixture into 6 mini cakes. Make 6 round balls then flatten them slightly. Dip them in the egg and then coat them in the crumbs.
- Heat a pan with enough oil just to shallow fry the cakes
- Fry the crab cakes on medium heat and cook each side for a couple of minutes until they are gold and crisp
- Drain on a kitchen towel then serve with sauce of your choice. I used the Maktok mango chilli one and for the second one mixed some Mayo with lime juice and sriracha.
These crab cakes have a nice Indian twist to them without being too spicy. The mustard seeds add texture to the cakes. Having potatoes in them makes them slight more substantial and creamy too.