Fish Cakes with Curry Sauce


1 Cup Mashed Potato
1 Tablespoon Egg Mayonnaise
1 Kg White Fish Fillet
Chopped into small pieces
25 gms Chopped Parsley
50 gms Plain Flour
1 Teaspoon Curry Powder
2 Eggs (beaten)
Panko/Kookakrumb or Breadcrumbs
1/2 Cup Spring Onions
Oil for Frying


Make up mashed potato add mayonnaise, fish, spring onions & curry powder in a bowl. Mix well then shape mixture into 8 rounds about 2.5 cm or 1 inch thick. Cover & chill for 20 mins.

Heat oil 180ºc/350f. Put seasoned flour, beaten eggs & breadcrumbs in separated bowls. Dip fish cakes into flour then egg & breadcrumbs. Deep or shallow fry in bacthes for about 4 mins or until golden.

Drain on absorbent paper. Keep warm in a low oven while you cook the rest. Serve with curry sauce.

Curry Sauce

1 pkt Cream of Chicken Soup
1 Teaspoon Curry Powder
2 Cups milk

Empty soup mix into saucepan with milk & curry powder. Mix well. Place on stove. Stir until boiling then simmer for a few mins. Then serve.

Suitable fish include Trevally, Ling, Blue Grenadier, Flake or Australian Salmon