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Bombay Potato Fishcakes

Updated: Oct 5, 2023

An easy to follow fishcake recipe with an Indian twist - using our Bombay curry seasoning.

This combines the flavour of Bombay potatoes with that of a hearty fishcake.

Packed with protein, delicious Indian spices & fresh spring onion.

Top with tasty Raita, mango chutney & fresh coriander.

Serve up alongside salad, rice or poppadom's, or why not try making miniature versions and serve as a tasty starter!



  • 2 medium floury potatoes - chopped

  • 1 fillet white fish (cod/haddock/basa)

  • 2 tsp Bombay Curry Powder

  • 4 spring onions - chopped

  • 50g breadcrumbs


  1. Boil the potatoes for approximately 10 minutes or until cooked through, cook the fish as preferred (poached/steamed).

  2. Add the potatoes to a bowl and crush with a fork, add the flaked fish, along with the spring onions and mix until combined.

  3. Add the curry powder and mix well, add salt & pepper to taste if necessary, shape the mixture into patties of preferred size (6 large / 12 miniature)

  4. In a shallow dish, tip out the breadcrumbs and coat each fishcake.

  5. Heat oil in a pan and cook the fishcakes until crisp, alternatively, spray with oil or alternative and airfry until crisp.

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