Tandoori Spiced Fish Cakes With Mint Chutney Recipe

Indian cuisine · 85 calories

Tandoori Spiced Fish Cakes with Mint Chutney recipe

About this recipe

Tandoori Spiced Fish Cakes with Mint Chutney is a crowd-pleasing Indian snack that combines flaky, tender fish with the bold flavors of tandoori spices. The crispy exterior and the soft, spiced filling create a delightful textural contrast. These fish cakes are shallow-fried to golden perfection and served with a vibrant, zesty mint chutney that adds a refreshing touch. With just 154 calories per serving and 15g of protein, this snack is not only delicious but also nutritious. Ideal for family gatherings or as an evening treat, these fish cakes are quick to make and sure to be a hit. Whether you’re looking for a protein-packed snack or a flavorful appetizer, this dish is versatile and satisfying, showcasing the vibrant culinary traditions of Delhi.

Ingredients

  • 1 kg Fish Fillets
  • 250 g Organically Grown Baby Potato
  • - Onion-250 Gms
  • 1 pack (100 g) Everest - Ginger Garlic Paste
  • medium Chilli Green Long
  • Pcs Droetker Tandoori Masala
  • - Red Chilli Powder
  • 20 g Turmeric Powder
  • 1 pack (500 g) Bhagyalakshmi Rice Flour
  • - Rock Salt
  • - KATDARE BLACK PEPPER POWDER 12GM
  • 500 ml Oil (For Frying)
  • 1 Bunch Mint Leaves (Pudina)
  • 1 Bunch Coriander Leaves ( Kottambari Soppu )
  • 250 ml Keya Lemon Juice
  • 50 g Everest Cumin Powder
  • 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
  • 1 kg Water Chestnuts

Instructions

  1. 1. Boil the fish fillets in water for 5-7 minutes until cooked, then drain and shred into small pieces.
  2. 2. In a mixing bowl, combine the shredded fish, mashed potatoes, chopped onion, ginger-garlic paste, green chilies, tandoori masala, red chili powder, turmeric powder, and coriander leaves.
  3. 3. Add the rice flour, rock salt, and black pepper to the mixture, and knead into a firm dough-like consistency.
  4. 4. Divide the mixture into equal portions and shape them into small round patties.
  5. 5. Heat a non-stick pan with vegetable oil over medium heat and shallow fry the patties for 3-4 minutes on each side until golden and crispy.
  6. 6. For the mint chutney, blend the mint leaves, coriander leaves, lemon juice, cumin powder, salt, and water into a smooth paste.
  7. 7. Adjust the consistency of the chutney by adding a little more water if needed.
  8. 8. Serve the hot tandoori fish cakes with the freshly made mint chutney as a dipping sauce.