Smoked Haddock Fish Cakes Indian Style
Preparation time
Cooking time
Total time
The Indian flavours are subtle and match the smoked haddock flavours well. If you have time, it is well worth chilling the fish cakes before frying. This recipe serves two and is ideal for those following a gluten free diet.
Recipe type: Main Course
Cuisine: Indian
Serves: 2
  • Two angel cut smoked haddock filets
  • 200 gr sweet potato
  • 1 red onion
  • 1 large clove of garlic
  • 1 cm slice of fresh ginger
  • 1 tsp black mustard seeds
  • ½ tsp chilli powder
  • Salt
  • Pepper
  • Gram flour (or plain wheat flour)
  • Sesame seeds.
  • Oil for frying (I used coconut oil)
  1. Chop the onion.
  2. Finely grate the garlic and ginger
  3. Heat a small amount of oil in the pan. Add the garlic and ginger and cook slowly until softened. Add the mustard seeds, chilli powder and onion and cook until soft. Don't rush this bit, the onion should be really soft.
  4. Meanwhile, peel and chop the sweet potato into cubes and boil until softened.
  5. Remove the skin from the fish - insert a knife between the flesh and the at the thin end of the fish and gently wiggle the knife to remove the skin
  6. In a saucepan, add 300 ml of water bring to the boil then add the fish which you have cut into about 8 pieces. Cook for 2-3 minutes until just cooked. Cool the fish then break it up into flakes (it will naturally flake)
Assembly time
  1. Mash the sweet potato with a potato masher. Add the onion mixture, leaving any excess oil in the pan. Check for seasoning. You might need to add a little salt and pepper.
  2. Gently mix in the flakes. Form into fish cakes.
  3. Mix 2 tablespoons of flour (approx) and 1 dessertspoon of sesame seeds together. Place in a wide bowl.
  4. Gently press each fishcake into the flour/sesame seed mixture coating them all over.
  5. Refrigerate for 20 minutes or up to 24 hours.
  6. To fry, heat oil to cover the bottom of your pan and fry slowly on each size until browned.
Recipe by Edinburgh Foody at