Discover how to make traditional South African fish cakes using simple pantry ingredients. Crispy on the outside, tender on the inside—perfect with chutney or a side salad!
Traditional South African Fish Cakes (Homestyle & Crispy)
If you’re looking for a comforting, flavorful meal that’s easy to prepare, these traditional South African fish cakes are a must-try. Made with flaked fish, mashed potatoes, and local spices, they’re fried to golden perfection and often served with a dollop of sweet chutney or a tangy dipping sauce.
These fish cakes are a staple in many Cape Malay homes and are perfect as a main meal, lunchbox filler, or party snack.
Ingredients (Makes 10–12 fish cakes):
- 1 can (170–200g) tuna or pilchards in brine (drained and flaked)
- 2 medium potatoes, boiled and mashed
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 tbsp fresh coriander or parsley, chopped
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp turmeric
- 1/2 tsp chili flakes or fresh chili (optional)
- 1 egg
- Salt and pepper to taste
- 1/2 cup breadcrumbs (for coating)
- Oil for shallow frying
Instructions:
1. Prepare the mixture:
In a large mixing bowl, combine the flaked fish, mashed potatoes, onion, garlic, herbs, and spices. Mix well.
2. Add the egg:
Stir in the egg to bind the mixture. Season with salt and pepper.
3. Shape the fish cakes:
Form small patties (about the size of your palm). If the mixture feels too soft, chill for 15–20 minutes.
4. Coat with breadcrumbs:
Roll each patty in breadcrumbs for a crispy finish.
5. Fry until golden:
Heat oil in a pan over medium heat. Fry fish cakes for 3–4 minutes per side or until golden and cooked through.
6. Drain and serve:
Drain on paper towels. Serve hot with lemon wedges, chutney, or a spicy dipping sauce.
Serving Suggestions:
- With mango or tomato chutney
- In a bun for a Cape-style fish burger
- Over a salad with yogurt dressing
- Alongside spicy rice or steamed vegetables
Why You’ll Love These South African Fish Cakes:
- Budget-friendly and made with pantry staples
- Perfect for using canned fish or leftovers
- Flavored with warm Cape Malay-inspired spices
- Crispy, golden, and satisfying
- Kid-friendly and freezer-friendly
Variations:
- Make it spicy: Add fresh chopped chili or peri-peri spice
- Low-carb version: Replace potatoes with mashed cauliflower
- Use fresh fish: Poached hake or snoek work beautifully
- Baked version: Place patties on a greased tray and bake at 400°F (200°C) for 20 minutes, flipping once
FAQs:
Q: Can I make these fish cakes ahead of time?
A: Yes! Shape and refrigerate them up to 24 hours in advance, or freeze before frying.
Q: What fish works best?
A: Tuna, pilchards, snoek, or any firm white fish will work well.
Q: Can I air fry these?
A: Absolutely! Spray with oil and air fry at 375°F (190°C) for 10–12 minutes, flipping halfway.
Final Thoughts:
These South African-style fish cakes are a delicious and nostalgic dish that brings the warmth of Cape Malay kitchens right to your plate. Easy to make, packed with flavor, and endlessly versatile—they're perfect for any occasion.
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