Kedgeree-Style Fishcakes with Fried Eggs
Description
This dish transforms traditional kedgeree into crispy fishcakes packed with smoked fish, rice, warming spices, and fresh herbs. Served with perfectly fried eggs, it’s ideal for breakfast, brunch, or even a light dinner.
Time Required
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Ingredients (Serves 4)
For the Fishcakes:
2 cups cooked basmati rice (cooled)
300g smoked fish (like haddock or mackerel), cooked and flaked
2 boiled eggs, chopped
1 small onion, finely chopped
2 cloves garlic, minced
1 tbsp fresh ginger, grated
1–2 green chilies, finely chopped (optional)
2 tbsp fresh coriander, chopped
1 tsp curry powder
½ tsp turmeric
½ tsp cumin
1 tsp mustard seeds (optional)
Zest of 1 lemon
Salt & pepper to taste
1 egg (for binding)
½ cup breadcrumbs
For Frying:
Olive oil
For Serving:
4 eggs (for frying)
Lemon wedges
Yogurt or chutney (optional)
Instructions
1. Prepare the Mixture
In a pan, heat a little oil and sauté onion until soft.
Add garlic, ginger, chilies, mustard seeds, and spices. Cook for 1–2 minutes until fragrant.
Let cool slightly.
2. Mix the Fishcakes
In a large bowl, combine:
Cooked rice
Flaked fish
Chopped boiled eggs
Cooked onion mixture
Fresh coriander & lemon zest
Add 1 beaten egg and breadcrumbs.
Mix until it holds together.
3. Shape
Form into medium-sized patties (about 6–8 fishcakes).
Chill for 10–15 minutes if mixture feels soft.
4. Cook Fishcakes
Heat oil in a pan over medium heat.
Fry fishcakes for 3–4 minutes per side until golden and crispy.
5. Fry Eggs
In a separate pan, fry eggs to your liking (sunny-side up works best).
6. Serve
Place 1–2 fishcakes on each plate.
Top with a fried egg.
Serve with lemon wedges and optional yogurt or chutney.
Frequently Asked Questions
Q1: Can I use fresh fish instead of smoked fish?
Yes! Just cook and flake it, but you may want to add extra seasoning or a pinch of smoked paprika.
Q2: Can I bake instead of fry?
Yes, bake at 200°C (400°F) for about 20 minutes, flipping halfway.
Q3: How do I keep fishcakes from falling apart?
Make sure the mixture is not too dry—add a little extra egg or breadcrumbs if needed.
Q4: Can I make these ahead?
Absolutely! Shape and refrigerate for up to 24 hours before cooking.
Nutritional Information (Approx. per serving)
Calories: 420–480 kcal
Protein: 25–30g
Carbohydrates: 35–40g
Fat: 18–22g
Fiber: 3–4g