Crumble the canned or steamed fish into smaller pieces. Add the grated onion, chickpea flour, cilantro, chili peppers, garlic, chopped mint, curry powder, cumin, coriander, paprika, turmeric, red pepper flakes and one egg to the fish.
And mix it all up very well into a smooth and moldable mixture. Canned fish will have some added salt, so add more salt only if needed.
How to Make Spicy Fish Cakes
Divide the fish cake mixture into 12 to 16 portions. Roll each portion and flatten into an oval disc. Keep the shaped patties aside.
Set up the items for breading the patties. Beat the egg. Spread the bread crumbs in a flat plate.
Dip each salmon patty in the beaten egg and then dip it in the bread crumbs, making sure to coat all around in each step.
Press the patty gently to make sure the bread crumbs are nicely set on it. Keep the prepared fish cakes aside.
How to Fry the Spicy Fish Cakes
The fish cakes may be shallow fried in two batches in a skillet that has enough room for six to eight patties.
For each batch, heat 4 tablespoons oil in the skillet on medium high. Once the oil is hot enough, slide six to eight fish cakes and lower the heat to medium and shallow fry both sides for 2 to 3 minutes each until golden brown. Once done, transfer to a plate lined with paper towels.
Serve these spicy fish cakes in a platter with some onion and lime slices. May serve these as an appetizer, side dish, snack or they can be used to make sandwiches.
If the frying is done right at the optimum temperature and if not reusing the same oil, the absorption of oil can be kept to the minimum.
The shami kababs can be breaded and frozen a day ahead. Prior to frying, thaw the kababs. Frozen kababs can also be kept for a longer time for later use, especially in freezers that do not form ice crystals on the kababs.
Alternatively the shami kababs can be fried and wrapped in parchment paper and packed in freezer safe bags and frozen. Just thaw them and heat in a toaster oven, conventional oven or on a skillet.
Roasted chickpea flour, ginger garlic paste, dried mint, garam masala, turmeric, ground cumin and ground coriander are available at Indian and Middle eastern grocery stores or online.
May choose alternative oils for those with allergies.
For more tips and serving suggestions check out the blog post above.