Fish curry cakes
A drawing, until a cook sends a photograph I want to keep.
Filipino
Fish curry cakes
Flaked fish from the curry, bound with a little potato or rice, and pan-fried.
Before you cook
This is the second cook. I wrote it for a hardworking parent, a student, or anyone who cooked yesterday and needs the next meal to be short.
- Serves
- 2
- Time
- 25 min
- Level
- Easy
- Energy
- 263kcal
- Next day
Contains fish.
Equipment
- Frying pan
- Fork
- Spatula
Each serving
An estimate from average ingredient values, not a lab test.
- Energy
- 1100 kJ
- 263 kcal
- Protein
- 20 g
- Fat
- 15 g
- Carbohydrate
- 8 g
- Sugars
- 5 g
- Fibre
- 2 g
- Salt
- 1.1 g
- Sodium
- 440 mg
This batch, 2 servings, is about 2201 kJ (526 kcal), with 10 g sugars and 2.2 g salt.
Ingredients
Tick them off as you go. They reset when you leave.
Shops near you
Use where you are, including when you travel. Nothing is sent until you tap. Or type a suburb. Prices are not listed, because they change every week.
Bagoong, Mang Tomas, Mama Sita’s, and fresh curry leaves are often missing from the big shops. A Filipino or Asian grocer is the backup. Do not swap bagoong for plain salt and expect the same dish.
Method
- 01
Pick out every bone. Mix the fish and a spoon of the sauce with the potato or rice. Salt it if it needs it.
- 02
Shape four cakes.
- 03
Fry them in the oil over medium heat, about 3 minutes a side, until hot through and browned.
Times are a guide. If it needs another minute, give it another minute.
To serve
Eat it straight away, the way you just reheated it. This is already the whole plate.
Keeping it
Only use fish from the day before, kept in the fridge. Eat the cakes when you fry them.
Leftovers
- I have not written a leftover dish for this yet.
What you made
Members can send a photo of this second cook. If I keep it, it becomes the cover, with your name. See plans
A note for me
Members can leave a rating and a short note. It is not public until I accept it. See plans
Hungry Alan
Fish curry cakes
Serves 2 · 25 min
Ingredients
- 1 cup leftover fish curry, fish flaked, bones picked out
- 1 cup cold mashed potato or cold rice
- 1 tbsp oil
- salt
Method
- Pick out every bone. Mix the fish and a spoon of the sauce with the potato or rice. Salt it if it needs it.
- Shape four cakes.
- Fry them in the oil over medium heat, about 3 minutes a side, until hot through and browned.
To serve
Eat it straight away, the way you just reheated it. This is already the whole plate.
Keeping it
Only use fish from the day before, kept in the fridge. Eat the cakes when you fry them.