Fish Cake

Mixed seafood cake – very delicious. This is a Sanjeev Kapoor exclusive recipe.

New Update
Fish Cake

Main Ingredients Fish fillets, Prawns (kolambi/jhinga)
Cuisine Fusion
Course Snacks and Starters
Prep Time 11-15 minutes
Cook time 16-20 minutes
Serve 4
Taste Mild
Level of Cooking Easy
Others Non Veg

Ingredients list for Fish Cake

  • 250 grams Fish fillets halved
  • 6-8 medium Prawns (kolambi/jhinga) shelled and deveined
  • 1 medium Carrot diced
  • 1 large Onion cubed
  • 1 medium Red bell pepper diced
  • 8-10 + for garnishing Chives two-inch
  • 1 tablespoon Refined flour (maida)
  • 1 Egg white
  • 1 teaspoon Sugar
  • to taste Salt
  • 1 teaspoon mirin
  • Oil for shallow-frying and greasing
  • for coating Cornflour/ corn starch
  • For topping Tomato ketchup


  1. Finely chop carrot, onion, bell pepper and chives in a chopper and transfer into a bowl.
  2. Roughly chop squids, fish and prawns, put them in the chopper and chop finely. Transfer into same bowl. Add refined flour, egg white, sugar, salt and mirin and mix well.
  3. Heat some oil in a non-stick pan.
  4. Spread cornstarch on a plate.
  5. Grease your palms with some oil. Divide the mixture into equal portions and shape them into balls. Coat them with cornstarch and shape into small cakes.
  6. Shallow-fry each cake in hot oil till golden and crisp. Drain on absorbent paper.
  7. Serve hot topped with tomato ketchup and garnished with chives.

Nutrition Info

Calories 890
Carbohydrates 53.3
Protein 80.2
Fat 39.6
Other Fiber Niacin- 6.4mg