Pan-Fried Burmese Fish Cake with Spiced Chickpea Flour
Golden pan-fried fish cakes blended with aromatic spices and chickpea flour for a crispy exterior and delicate, flavorful inside. This Asian-inspired seafood recipe, ready in about 30 minutes, layers chickpea flour (besan), green onions, finely sliced, fresh cilantro, chopped into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 320 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 lb white fish fillets (cod or tilapia), finely chopped
- 1/2 cup chickpea flour (besan)
- 1/2 cup green onions, finely sliced
- 1/4 cup fresh cilantro, chopped
- 3 garlic cloves, minced
- 1 tbsp ginger, grated
- 1/2 tsp turmeric powder
- 1 tsp cumin powder
- 1/2 tsp red chili flakes
- 1 tsp salt
- 1/4 cup water
- 1/4 cup vegetable oil for frying
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: In a large bowl, combine 1 lb finely chopped white fish fillets, 1/2 cup chickpea flour, 1/2 cup finely sliced green onions, and 1/4 cup chopped fresh cilantro.
- Step 2: Add 3 minced garlic cloves, 1 tbsp grated ginger, 1/2 tsp turmeric powder, 1 tsp cumin powder, 1/2 tsp red chili flakes, and 1 tsp salt, mixing well.
- Step 3: Gradually stir in 1/4 cup water to bind the mixture into a thick batter-like consistency suitable for forming patties.
- Step 4: Heat 1/4 cup vegetable oil in a large non-stick skillet over medium heat until shimmering.
- Step 5: Shape the fish mixture into 8 equal-sized patties and carefully place them in the hot oil. Fry for 4-5 minutes per side until golden brown and cooked through, turning gently.
- Step 6: Remove fish cakes and drain on paper towels. Serve hot with a dipping sauce or fresh salad for a flavorful Burmese appetizer.
Frequently asked questions
How long does Pan-Fried Burmese Fish Cake with Spiced Chickpea Flour take to make?
Total time is about 30 minutes (15 min prep + 15 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Pan-Fried Burmese Fish Cake with Spiced Chickpea Flour?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Pan-Fried Burmese Fish Cake with Spiced Chickpea Flour?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Pan-Fried Burmese Fish Cake with Spiced Chickpea Flour for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Pan-Fried Burmese Fish Cake with Spiced Chickpea Flour?
Asian seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
