Other Recipes

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

Fish Cakes with Curry Sauce

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

Call us for more information about our range of fresh fish or fill out our seafood enquiry form. We also have a tempting range of fresh shellfish to select from.