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Spiced Fishcakes

October 28, 2021

Spiced Fishcakes

Serves 4

Prep time: 25 minutes plus chilling time

Cooking time: around 10 minutes


275g of potatoes, peeled and chopped into chunks

300g of white fish fillets, such as cod, haddock or hake

1 tbsp of butter

1 garlic clove, crushed

1 tsp salt and freshly ground black pepper

1 pack of Refresh spice blend

1 generous pinch of red chilli flakes

4 spring onions, finely chopped

1 tbsp of chopped coriander

1 beaten egg

1-2 tbsp of vegetable oil


For the lemon yogurt dressing:

5 tbsp of natural yogurt, 1 clove of garlic, crushed

Zest and juice of ½ lemon

Bring a pan of slightly salted water to the boil and cook the potatoes for 10 minutes.

Place the fish in a steamer over the potato pan and steam for a further 5-6 minutes until cooked (check so you don’t overdo it). Put aside to cool. Mash potatoes when cooked, drained and still hot, with butter, garlic, salt and black pepper.

Add the Refresh spice blend and chilli flakes, spring onions and chopped coriander. Carefully flake in cooked fish and then gently stir in beaten egg.  With floured hands, shape mix into patties (4 large or 6-8 small) and place on a floured plate in fridge for 30 minutes or until ready to cook – they will keep for up to one day ahead.

Heat oil in pan over medium heat. Fry cakes for around 4-5minutes on each side until golden and cooked. For the dressing, combine all ingredients in a bowl and serve with fishcakes.

Also in Refresh Spice Blend

Spicy Salmon Rice Bowls
Spicy Salmon Rice Bowls

October 29, 2021

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