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Curried Fishcake Bites with Fresh Mango and Vegetables Recipe

★★★★★

4.4 from 133 reviews
  • Author: Noah
  • 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

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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

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Find it online: https://mealbynoah.com/curried-fishcake-bites-with-fresh-mango-and-vegetables-recipe/