Curried Fishcake Bites with Fresh Mango and Vegetables Recipe
Introduction
These curried fishcake bites are a flavorful and fun appetizer perfect for entertaining or a light snack. Packed with tender cod and fragrant spices, they pair beautifully with fresh mango and cucumber for a refreshing twist.
Ingredients
- 2 spring onions, trimmed
- 400g skinless cod loin, cubed
- ¼ pack fresh coriander
- 1 large egg
- 2 tsp Madras curry powder
- 1 tsp lemon juice
- 1 tbsp cornflour
- 1 tbsp ground almonds
- Rapeseed oil, for frying
- 12 chunks fresh ripe mango
- 3 thick slices of cucumber, quartered
- 6 cherry tomatoes, halved
- 12 fresh coriander leaves
- 24 cocktail sticks
Instructions
- Step 1: Place the spring onions into a food processor and pulse briefly to chop. Add the cubed cod, fresh coriander, egg, Madras curry powder, lemon juice, cornflour, and ground almonds. Blitz everything until a smooth paste forms.
- Step 2: Shape the mixture into 24 mini fishcakes.
- Step 3: Heat a drizzle of rapeseed oil in a large non-stick frying pan over medium heat. Fry half the fishcakes for 1–2 minutes on each side, until firm and golden. Remove from the pan and repeat with the remaining fishcakes.
- Step 4: To serve, thread the mango chunks and cucumber quarters onto 12 cocktail sticks. On the other 12 sticks, place a cherry tomato half followed by a fresh coriander leaf.
- Step 5: Warm the fishcakes if desired by baking them at 180°C (160°C fan, gas mark 4) for 10 minutes.
- Step 6: Spear the mango and cucumber skewers into the side of 12 fishcakes. Spear the cherry tomato and coriander skewers through the top of the remaining fishcakes. Serve immediately.
Tips & Variations
- For a spicier kick, add a pinch of chili flakes to the fishcake mixture.
- Use lime juice instead of lemon for a slightly different citrus note.
- Swap rapeseed oil for vegetable or sunflower oil if preferred.
- For gluten-free option, ensure cornflour and ground almonds are certified gluten-free.
- Fresh herbs like mint or basil can be added to the skewers for extra freshness.
Storage
Store cooked fishcakes in an airtight container in the fridge for up to two days. Reheat gently in an oven at 180°C (160°C fan) for about 10 minutes or until warmed through. Assemble the skewers fresh before serving to keep the ingredients crisp and vibrant.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other types of fish for the fishcakes?
Yes, you can substitute cod with other white fish like haddock, pollock, or hake. Just ensure the fish is skinless and boneless for best results.
Can these fishcakes be frozen?
It’s best to freeze the uncooked fishcake mixture shaped into cakes. Place them on a tray to freeze individually, then transfer to a freezer bag for up to one month. Cook from frozen, adding a few extra minutes to the frying time.
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Curried Fishcake Bites with Fresh Mango and Vegetables Recipe
- Total Time: 23 minutes
- Yield: 24 mini fishcakes, serving 12 people (2 pieces each) 1x
- Diet: Halal
Description
These Curried Fishcake Bites are a delightful appetizer combining flavorful cod fishcakes with fresh mango, cucumber, cherry tomatoes, and coriander. Enhanced with Madras curry powder and a hint of lemon, these mini fishcakes are pan-fried to a golden perfection and served on cocktail sticks for a vibrant and tasty snack or party treat.
Ingredients
Fishcake Mixture
- 2 spring onions, trimmed
- 400g skinless cod loin, cubed
- ¼ pack fresh coriander
- 1 large egg
- 2 tsp Madras curry powder
- 1 tsp lemon juice
- 1 tbsp cornflour
- 1 tbsp ground almonds
- Rapeseed oil, for frying
To Serve
- 12 chunks fresh ripe mango
- 3 thick slices of cucumber, quartered
- 6 cherry tomatoes, halved
- 12 fresh coriander leaves
- 24 cocktail sticks
Instructions
- Prepare the Fishcake Mixture: Tip the spring onions into a food processor and pulse briefly to chop finely. Add the cubed cod, fresh coriander, egg, Madras curry powder, lemon juice, cornflour, and ground almonds. Blitz all the ingredients until a smooth paste forms, ensuring everything is well combined.
- Shape the Mini Fishcakes: Using your hands or a spoon, shape the fish mixture into 24 small, evenly sized mini cakes. Set them aside ready for cooking.
- Fry the Fishcakes: Heat a drizzle of rapeseed oil in a large non-stick frying pan over medium heat. Fry half of the fishcakes for 1-2 minutes on each side until they are golden brown and firm to the touch. Remove from the pan and repeat with the remaining fishcakes.
- Prepare the Garnishes: Thread the fresh ripe mango chunks and cucumber quarters onto 12 cocktail sticks. For the remaining 12 sticks, thread halved cherry tomatoes and top with fresh coriander leaves.
- Warm the Fishcakes (Optional): If preferred, warm the cooked fishcakes in a preheated oven at 180°C (160°C fan)/gas mark 4 for 10 minutes before serving to enhance their texture and flavor.
- Assemble the Bites: Spear the mango and cucumber skewers into the side of 12 fishcakes. For the other 12 fishcakes, spear the cherry tomato and coriander topped skewers through the top, creating colorful and tasty bite-sized snacks perfect for sharing or entertaining.
Notes
- The fishcakes can be stored in the fridge for up to two days before serving.
- Use skinless cod loin for the best texture and flavor in the fishcakes.
- Adjust the amount of Madras curry powder according to your spice preference.
- Warming the fishcakes before serving is optional but enhances the taste and texture.
- Serve as delicious appetizers or as part of a light meal with fresh salad on the side.
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: British
Keywords: curried fishcake bites, cod fishcakes, Madras curry, finger food, appetizer, party snacks, quick fishcakes
