Dinner

Curried Fishcake Bites with Fresh Fruit and Vegetable Skewers Recipe

ByEthan Lark December 8, 2025December 8, 2025

Introduction

Enjoy these delightful curried fishcake bites, perfect as a flavorful appetizer or party snack. Lightly spiced with Madras curry powder and paired with fresh mango and cucumber, they offer a refreshing twist that’s sure to impress your guests.

The image shows a white rectangular plate on a white marbled surface, holding two types of bite-sized snacks arranged in neat rows. The first type has three layers: a reddish-brown round patty base with a rough texture, a green leafy layer in the middle, and a bright red halved cherry tomato on top, secured with a white toothpick. The second type has three layers as well: a round brown patty base, a bright green cucumber slice in the middle, and a yellow mango slice on top, also held with a white toothpick. On the left side of the image, part of a black tray holding small white bowls with creamy food and bacon bits is visible. On the right, there is a clear glass with a blue drink next to a folded blue cloth. A woman's hand is partly visible, holding a skewer on the black tray. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 spring onions, trimmed
400g skinless cod loin, cubed
¼ pack fresh coriander
1 large egg
2 tsp Madras curry powder
1 tsp lemon juice
1 tbsp cornflour
1 tbsp ground almonds
Rapeseed oil, for frying
12 chunks fresh ripe mango
3 thick slices of cucumber, quartered
6 cherry tomatoes, halved
12 fresh coriander leaves
24 cocktail sticks

Instructions

Step 1: Place the spring onions into a food processor and pulse briefly to chop. Add the cubed cod, fresh coriander, egg, Madras curry powder, lemon juice, cornflour, and ground almonds. Blitz until you get a smooth paste.
Step 2: Shape the mixture into 24 mini fishcakes.
Step 3: Heat a drizzle of rapeseed oil in a large non-stick frying pan over medium heat. Fry half the fishcakes for 1–2 minutes on each side until firm and golden. Remove and repeat with the remaining fishcakes.
Step 4: Prepare the skewers by threading one chunk of mango and one cucumber piece onto 12 cocktail sticks. On the remaining 12 sticks, thread half a cherry tomato and a coriander leaf.
Step 5: If desired, warm the fishcakes in a preheated oven at 180°C (160°C fan, gas mark 4) for 10 minutes before serving.
Step 6: Spear the mango and cucumber skewers into the side of half the fishcakes. Spear the cherry tomato and coriander skewers through the top of the remaining fishcakes.

Tips & Variations

For an extra crunch, serve with a side of homemade yogurt dip or chutney.
Use different white fish like haddock or pollock if cod isn’t available.
To make these bites gluten-free, ensure the cornflour and ground almonds are suitable or substitute with a gluten-free flour blend.
Adjust the amount of curry powder to suit your preferred spice level.

Storage

Store cooked fishcakes in an airtight container in the refrigerator for up to two days. Reheat in the oven at 180°C (160°C fan, gas mark 4) for about 10 minutes or until warmed through. Avoid microwaving as this can make the fishcakes soggy.

How to Serve

The image shows a long white plate with nine small round patties arranged in three rows. Each patty has a golden-brown, slightly crispy texture. Six patties are topped with a green leafy layer, a slice of red cherry tomato, and secured with a toothpick. The other three patties are each topped with a green cucumber slice and a yellow mango wedge, also held by a toothpick. In the top left corner, you can see part of a black plate with small white rounds topped with a creamy sauce and bits of bacon. To the right, there is a glass with a light green drink and a blue cloth napkin resting on a white marbled surface. A woman's hand is reaching from the right side, holding a black utensil. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the fishcake mixture in advance?

Yes, you can prepare the mixture and shape the fishcakes a few hours ahead. Keep them covered in the fridge until you’re ready to fry.

Can I freeze these fishcake bites?

Yes, these fishcakes freeze well. Freeze them on a tray first, then transfer to a container or bag. Defrost overnight in the fridge and reheat thoroughly before serving.