Cape Malay fish cakes in a stack with greens to garnish

Fish cakes: Quick and easy recipe packed with flavour. Image: Adobe.

Fish cakes – Quick, easy and aromatic Cape Malay recipe

Whip up a feast of flavours in only 30 minutes. Your family will thank you!

Cape Malay fish cakes in a stack with greens to garnish

Fish cakes: Quick and easy recipe packed with flavour. Image: Adobe.

Looking for a quick and easy midweek recipe? This Cape Malay fish cakes recipe is traditional and extremely delicious. The combination of authentic spices with a dash of curry makes this Cape Malay dish a must-try.

This recipe is perfect for those days when you realise it is already 4 pm and you have not even started with dinner yet. This fish cakes recipe will save the day and ensure that everyone around the dinner table is smiling. It’s quick and easy and no one will expect such a flavourful dish to be whipped up in just over 30 minutes.

Cape Malay dishes are from the heart of Cape Town and is a combination of traditional South African dishes with Malaysian influences. Cape Malay food is known for its rich flavours conjured by the use of aromatic spices.

Serve these fish cakes with a generous drizzle of whole grain mustard dressing. Add a crispy side salad and garnish with zesty lemon wedges. Enjoy!

Fish cakes recipe

Recipe by Irene Muller Course: MainCuisine: South AfricanDifficulty: Easy


Prep time


Cooking time


Total time




  • 500 g 500 butterfish (if not available use salmon or cod)

  • 250 g 250 mashed potato

  • 2 2 red onions

  • 2 2 eggs

  • 1 knobs 1 fresh ginger, finely chopped

  • 1 pinch 1 mild curry powder

  • 1 pinch 1 chilli powder

  • ½ bunch ½ parsley, finely chopped

  • 2 2 freshly squeezed lemons

  • mustard dressing ingredients

  • 2 tablespoons 2 grain mustard

  • 200 ml 200 single cream

  • 1 1 freshly squeezed lemon

  • 1 pinch 1 salt and pepper


  • Preheat the oven to 190°C.
  • Using a food processor, blitz the butterfish, still leaving it chunkey.
  • Mix together all other ingredients but make sure it does not form a paste.
  • Roll the fish mix into balls (120 g), lightly flour them and shape them into fish cakes.
  • Heat vegetable oil in a non-stick frying pan, lightly brown the cakes on both sides.
  • Finish them off in the pre-heated oven for 8 – 10 minutes.
  • Drizzle the whole grain mustard dressing over the fish cakes and garnish with a fresh side salad and lemon wedges.


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