Seychellois-style Coconut Crusted Fish Cakes

Ingredients

In this adaptation, we replace the traditional ground meat used in Kotlet mielony with fresh fish, which is abundant in Seychellois cuisine. Additionally, we incorporate Seychellois flavors by adding aromatic herbs and spices commonly used in their dishes. The fish cakes are then coated in a coconut crust, which adds a tropical twist to the traditional recipe. We alse have the original recipe for Kotlet mielony, so you can check it out.

• 500g (1.1 lb) fresh white fish fillets, deboned and skin removed 500g (1.1 lb) fresh white fish fillets, deboned and skin removed
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 tablespoon fresh parsley, finely chopped 1 tablespoon fresh parsley, finely chopped
• 1 tablespoon fresh coriander, finely chopped 1 tablespoon fresh coriander, finely chopped
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 1/2 cup (120ml) coconut milk 1/2 cup (120ml) coconut milk
• 1 cup (80g) breadcrumbs 1 cup (80g) breadcrumbs
• 1 cup (80g) desiccated coconut 1 cup (80g) desiccated coconut
• Vegetable oil, for frying Vegetable oil, for frying

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 18g, 12g
• Carbohydrates (total, sugars): 18g, 2g
• Protein: 22g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a food processor, combine the fish fillets, onion, garlic, parsley, coriander, cumin, turmeric, paprika, salt, and black pepper. Pulse until well combined and the mixture forms a paste-like consistency.
2. 2.
   Transfer the fish mixture to a bowl and gradually add the coconut milk, mixing well until the mixture becomes slightly sticky.
3. 3.
   Shape the mixture into small patties, approximately 2 inches in diameter.
4. 4.
   In a shallow dish, combine the breadcrumbs and desiccated coconut.
5. 5.
   Coat each fish patty in the breadcrumb and coconut mixture, pressing gently to ensure it adheres well.
6. 6.
   Heat vegetable oil in a frying pan over medium heat. Fry the fish cakes for about 3-4 minutes on each side, or until golden brown and cooked through.
7. 7.
   Remove the fish cakes from the pan and place them on a paper towel-lined plate to drain excess oil.
8. 8.
   Serve the Seychellois-style Coconut Crusted Fish Cakes hot, accompanied by a refreshing salad or chutney.

Treat your ingredients with care...

• Fish — Ensure the fish fillets are fresh and free from any bones or skin. You can use any white fish variety such as cod, haddock, or snapper.
• Coconut milk — Shake the can of coconut milk well before using to ensure the cream and liquid are well combined.
• Desiccated coconut — If you prefer a stronger coconut flavor, lightly toast the desiccated coconut in a dry pan before using.

Tips & Tricks

• For an extra burst of flavor, add a squeeze of lime juice to the fish mixture before shaping into patties.
• If you prefer a spicier kick, add a pinch of cayenne pepper or chili flakes to the fish mixture.
• To make the fish cakes even more crispy, refrigerate them for 30 minutes before frying.
• Serve the fish cakes with a side of mango salsa or pineapple chutney for a tropical twist.
• If you don't have a food processor, you can finely chop the fish fillets and mix them with the other ingredients using your hands.

Serving advice

Serve the Seychellois-style Coconut Crusted Fish Cakes as a main course accompanied by a fresh green salad or steamed vegetables. They can also be served as an appetizer or party snack with a side of dipping sauce or chutney.

Presentation advice

Arrange the Coconut Crusted Fish Cakes on a platter, garnished with fresh coriander leaves and wedges of lime for an attractive presentation. Serve them alongside a colorful salad or tropical fruits to enhance the visual appeal.