Entrées, Food, Sides

Curried Fish and Potato Patties

Dairy-free, Gluten-Free, Low-FODMAP*, Nut-free, Paleo

I had to get creative with dinner last night because our fridge was empty, save for a few stray apples and a lonely cucumber. Fortunately, when I checked the pantry, I found a couple potatoes and some canned mackerel and I decided I could make a meal with that.

I must confess though, I wasn’t looking forward to canned mackerel for dinner. It’s not something I enjoy eating and I can’t stand cleaning out the little fishy can afterward so that I can recycle it. (Anyone with me on that?) But, it is a cheap way get heart-healthy omega 3’s into our family’s diet so I buy it and cook with it anyway.

When I do use canned mackerel in my cooking, my favorite thing to do is … disguise it! And tonight I’d say my efforts were a success. These little potato cakes are delicious; crispy on the outside, tender on the inside, and packed with delicious spices. You can hardly tell I sneaked in two servings of mackerel! 🙂 Our family, the toddler included, actually liked them so much that I will be making them again soon!

If you’re following a gluten-free, low-FODMAP, or Paleo diet, these tasty little fish cakes make for a quick, healthy lunch or dinner when served atop a nice salad. They also work well for an easy snack on the go. Just be sure to omit the garlic and onion powder if you eat a low-FODMAP diet.

This recipe makes 10 patties.

How to Make Curried Fish and Potato Patties

Ingredients

2 4.375oz cans mackerel in oil
2 red potatoes, chopped
1 egg
1/4 cup fresh parsley, chopped
1 TBS powdered ginger
1 TBS powdered turmeric
1 TBS ground cumin
1 TBS ground coriander
1 tsp garlic powder
1 tsp paprika
1 tsp ground black pepper
1/2 tsp salt
coconut oil for frying

Preparation

Boil potatoes until tender. Drain the water and mash the potatoes.

Add the canned mackerel; be sure to include the oil. Add the egg and mash together thoroughly. Stir in parsley and spices.

Put 2 TBS of coconut oil in a fry pan and turn the burner onto medium heat.

Scoop a 1/4 cup of the mixture into your hand and form 1/2 inch thick patties. When the pan is hot, carefully place them in the hot oil. Add more oil as needed. Cook about eight minutes per side until golden brown and crispy.


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7 thoughts on “Curried Fish and Potato Patties”

      1. That’s really good to hear Bethany!
        Potato patties are very popular during winter season in India, especially in North Indian states. But because of the popularity of this snack you can find them in street food areas throughout the year.

        Like

    1. I think it would. You’d probably have a bit more of the fishy flavor come through with sardines, though. Also the mackerel are boneless and skinless, so if you use whole sardines it might change the texture.

      Like

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