Kashmiri Gaad Tikki

Name: Kashmiri Gaad Tikki
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 8 servings
Cuisine: kashmiri
Ingredients: 500 g fish (firm white fish like trout or cod, cleaned and deboned); 2 pcs potato (medium, boiled, peeled and mashed); 1 pcs onion (medium, finely chopped); 2 pcs green chili (finely chopped); 1 inch ginger (grated); 3 tbsp coriander leaves (finely chopped); 1 tsp fennel powder; 0.25 tsp dry ginger powder (saunth); 0.5 tsp cumin powder; 1 pinch garam masala; 1 pinch red chili powder (Kashmiri red chili powder for color and mild heat); 0.25 tsp salt; 1 tbsp lemon juice; 1 pcs egg white (lightly beaten, for binding); 0.5 cup breadcrumbs (for coating); 4 tbsp oil for frying

RATING

4.2/5(28)

TASTE SCORE

8/10

Crispy golden fish cakes from the lakes of Kashmir, where tender deboned fish meets warm spices like fennel and dry ginger. Shallow-fried until the outside is beautifully crusted and the inside stays soft and flaky. A beloved Kashmiri Pandit snack served with tangy chutney and hot noon chai on chilly Srinagar evenings.

PREP

30m

COOK

20m

SERVES

1 PIECE

207 cal

SERVINGS

METHOD · 6 STEPS

steam · ~12 min
Steam the fish until just cooked.
Place the cleaned fish fillets in a steamer basket over simmering water. Cover and steam for 10-12 minutes until the fish flakes easily with a fork. Remove and let cool completely, then flake the fish finely with your fingers, checking carefully for any remaining bones.
TIPDo not overcook the fish — it should remain moist and tender, not dried out.
prep · ~5 min
Mash the potatoes and chop the aromatics.
Peel the boiled potatoes and mash them in a large mixing bowl until smooth. Finely chop the onion, green chilies, and coriander leaves. Grate the ginger.
mix · ~5 min
Mix the fish cake mixture.
1.Mix the flaked fish into the mashed potato.
2.Add chopped onion, green chili, ginger, and coriander leaves.
3.Add fennel powder, dry ginger powder, cumin powder, garam masala, red chili powder, and salt.
4.Add lemon juice and the beaten egg white.
5.Mix everything together gently but thoroughly until combined. Do not overmix — the mixture should be soft.
TIPIf the mixture feels too wet, add 1-2 tablespoons of breadcrumbs to tighten it. If too dry, a teaspoon of water helps.
prep · ~20 min
Shape the fish cakes.
1.Divide the mixture into 8 equal portions.
2.Shape each portion into a round, flat patty about 2 inches wide and half an inch thick.
3.Spread the breadcrumbs on a plate. Gently press each patty into the breadcrumbs, coating both sides evenly.
4.Place the coated patties on a tray and refrigerate for 15 minutes to firm up.
TIPChilling the patties helps them hold their shape during frying and prevents them from breaking apart in the pan.
fry · ~16 min
Shallow-fry the fish cakes until golden and crisp.
1.Heat 2 tablespoons of oil in a heavy-bottomed frying pan over medium heat.
2.Carefully place 4 patties in the pan without crowding them.
3.Cook until the underside is golden brown and crisp (3-4 minutes).
4.Flip gently with a spatula and cook the other side until golden (3-4 minutes).
5.Remove and drain on paper towels. Add the remaining 2 tablespoons of oil and fry the remaining patties.
TIPKeep the heat steady at medium — too high and the coating burns before the inside warms through; too low and the patties soak up excess oil.
serve
Serve the Gaad Tikki hot.
Arrange the crispy fish cakes on a serving platter. Serve immediately with mint chutney or tamarind chutney on the side, along with sliced onions and a wedge of lemon.