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south african fish cakes recipe.

 





Title:Traditional South African Fish Cakes Recipe ( Crispy, Flavourful & Easy)

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.


Did you try this recipe?
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