Almondegas de Peixe

5 Sep

Almondegas (Almon) de Peixe recipe is very Goan and has a big Portuguese influence. It has many names depending where it is made. It is popularly knows as Fish Cutlets in rest of India and Fish Patties or Fish cakes in US. Mind you, you may want to call them croquettes but in Goa it has a total different meaning and are made only of beef.

Almondegas or AlmonesΒ  as we called, according to Google translation is meatballs or hamburgers. Assuming that it is alright to call them fish burgers as they are disk shape then a ball. The fish is first cooked as Guisado de Peixe by following my earlier recipe. Which is made with garlic, onions, tomatoes, vinegar and a few spices. The lazy me used the recheado masala as it has most of the ingredients.


Spicy Tilapia Curry also called as Goan Guisado de Peixe

To make these Fish cutlets you have to get your hands dirty. So be ready to put in some time but it will be worth all the effort in the end.

In this recipe I will confuse you with my cooking skills of making these fish cakes but do not worry in the end it all works out well. My intention is not to challenge or be rebellious but this is how I learned watching my family cook. There are 2 major differences.

  • Firstly Indian’s use Cream of Wheat instead of Breadcrumbs for coating. My humble opinion, it absorbs less oil πŸ™‚
  • Second, egg wash is not very common. Usually the egg is mixed in the mixture. The dry-wet-dry breading concept is not common πŸ™‚

So moving on, after the fish is cooked let it cool down. During this recipe I experienced that the tilapia retains liquid so you will have to squeeze out the liquid for the fish to be dry and to be shaped properly.

From start to finish this is what you will need for this recipe in ingredients


Servings: 10 Fish Cutlets 2″ rounds



  • 2 lbs of cooked guisado tilapia
  • 1 small onion diced very finely
  • 1 beaten egg
  • 15 sprigs of cilantro chopped finely
  • 1 jalapeno diced fine
  • 1/2 cup cream of wheat (semolina/ rava/ sooji)
  • Salt to taste
  • Oil to fry

Almondegas de Peixe Sandwich


  • Squeeze the liquid of the cooked fish, break it apart in a mixing bowl.
  • Add the diced onion, cilantro,jalapeno, beaten eggs and mix it well with your hands. Check for salt.
  • Divide in 10 equal portions and then shape each in a approx 2″ round patty.
  • Coat the patty in cream of wheat.
  • Next heat a non stick pan add about 3-4 tbsp of oil and pan-fry for about 4 minutes on each side on medium heat till the cream of wheat is browned and cooked.


Serve it as a side, an appetizer or make an easy sandwich with leafy greens and butter to enjoy the bold fish flavors.



52 Responses to “Almondegas de Peixe”

  1. esse636 September 5, 2014 at 5:39 pm #

    They look very tasty!

    • Nandini September 5, 2014 at 5:54 pm #

      Thank You! They surely were πŸ™‚

  2. Loretta September 5, 2014 at 5:53 pm #

    Ahhh yummy, fish cutlets, love those, and I see you’ve used some of the recheado masala? I must make a note of that.

  3. Joy September 5, 2014 at 6:07 pm #

    These look delicious!

    • Nandini September 5, 2014 at 6:22 pm #

      Thank You Joy…they are very tasty :-).

  4. circadianreflections September 5, 2014 at 10:53 pm #

    That sandwich looks delicious! The presentation is well done.

    • Nandini September 6, 2014 at 7:46 am #

      Thank you Deborah, appreciate your kind words specially from you πŸ™‚

  5. Serena September 6, 2014 at 2:32 am #

    Beautiful dish! It looks very appetising!!!

    • Nandini September 6, 2014 at 7:49 am #

      Thank You Serena πŸ™‚

  6. nulifelivity September 6, 2014 at 7:04 am #

    This looks like a good recipe. Do you think the patties could be made in the oven? I want to try and make them.

    • Nandini September 6, 2014 at 7:54 am #

      K’, I haven’t tried in the oven as yet, but my guess it should work with the oven being 350ish for 10-12 minutes. Thanks for the idea I will give it a try next time I make it or if you do please let me know how it worked. Thanks

  7. Aneela Mirchandani September 6, 2014 at 7:53 am #

    Looks like a healthier burger…

    • Nandini September 6, 2014 at 8:00 am #

      Yes Aneela, it’s less greasy πŸ™‚

  8. Sprinkles and Squats September 6, 2014 at 8:35 am #

    So glad that you commented on my blog, because it allowed me to find yours! Your recipes look seriously amazing! I consider myself a way better baker than I am a cook, but I’m always looking to challenge myself in the kitchen, so I’m going to have to try some of these delicious recipes out. For now, I’ll be furiously browsing through your blog haha!

    • Nandini September 6, 2014 at 8:56 am #

      Awww… Thank you for your kind words. I do have a real sweet tooth and I have to really try hard to stay away. I love to bake as well but not all are hits. My husband says I get more excited to make sweets then regular food. Thanks much for browsing πŸ™‚

  9. Catherine of VegCharlotte September 6, 2014 at 10:33 am #

    I don’t eat fish, but I love the idea of using cream of wheat instead of breadcrumbs! I must try that the next time I make patties of some kind!

    • Nandini September 6, 2014 at 1:33 pm #

      That is awesome Catherine. I hope you do give it a try πŸ™‚

  10. chrisbrakeshow September 7, 2014 at 3:21 am #

    Looks delicious!


    • Nandini September 7, 2014 at 2:29 pm #

      Thanks you John πŸ™‚

  11. Good Food Everyday September 7, 2014 at 2:35 pm #

    All your food is so appetizing !

    • Nandini September 7, 2014 at 2:46 pm #

      Thank you Lea, appreciate it much πŸ™‚

  12. Chitra Jagadish September 8, 2014 at 3:05 am #

    Looks yummylicious Nandini… πŸ™‚

    • Nandini September 8, 2014 at 10:53 am #

      Thank you so much Chitra πŸ™‚

  13. maizymilo September 8, 2014 at 11:36 am #

    This sound really good, but I wonder if there is a gluten-free substitution for the Cream of Wheat?

    • Nandini September 8, 2014 at 11:51 am #

      You can use rice flour if you like, the only thing is that its not to crispy but will give it a nice coat. We use rice flour to pan fry our fish.

  14. mumjd September 8, 2014 at 12:22 pm #

    Look really good. I love tilapia but it is not served often over here

    • Nandini September 8, 2014 at 5:03 pm #

      Thanks Much Claire πŸ™‚ If you get halibut, mackerels, sole, pomfret or pompano or any fish of choice.

  15. Intrepid Pantry September 8, 2014 at 5:29 pm #

    Ooh, I need to find myself some recheado masala. Looks versatile.

    • Nandini September 9, 2014 at 12:04 pm #

      It is very versatile you can use it for meats, seafood, veggies or with tofu for curries or as a marinade. You can check out Hope this helps πŸ™‚

  16. enterprisingsidney September 9, 2014 at 6:58 pm #

    Looks really tasty. Do you think I can find recheado masala at an Indian or Pakistani store?

    • Nandini September 9, 2014 at 7:08 pm #

      Thanks Much Sid πŸ™‚ It’s not available in stores but you can go to

      • enterprisingsidney September 10, 2014 at 5:28 am #

        Ok. I just went to an IndoPak mareket the other day and “masala” me think it might be carried there too. I will check it out.

  17. nutmegandwhiskey September 10, 2014 at 11:01 am #

    That sounds so awesome! Since I’m portuguese myself, as I was scrolling through my reader, I did a doubletake when I saw “almondegas”. I was like whaaaat! did I actually read what I saw? Cool stuff. Love how it came out.

    • Nandini September 10, 2014 at 12:27 pm #

      Muito obrigada! Guess we can share tips with each other πŸ˜‰

  18. My Kitchen Moments September 11, 2014 at 1:15 am #

    Hi, Congratulations… I have nominated you for the Very Inspiring Blogger Award. Please collect it at –

    • Nandini September 11, 2014 at 11:15 am #

      Thank you so much Aiswarya, that was really kind of you πŸ™‚

  19. geetikawalia September 11, 2014 at 6:47 am #

    Wow…..It’s so tempting! I love your recipes… πŸ™‚

    • Nandini September 11, 2014 at 11:17 am #

      Thank You very much Geetika πŸ™‚

  20. mbmaddox September 19, 2014 at 10:45 pm #

    This is very cool. A different treatment for a mild slightly sweet fish

    • Nandini September 20, 2014 at 9:09 am #

      Thanks Marcus πŸ™‚

  21. pujajallangoenka September 24, 2014 at 10:10 pm #

    Hello Nandini, thanks for liking my post. Saw your blog just now. It’s simpl awesome. Please send me feedback after you have tried the recipe.

    • Nandini September 25, 2014 at 12:48 pm #

      You are welcome Puja, and thank you for your kind words πŸ™‚

  22. MendesMusings October 1, 2014 at 10:16 am #

    Yummy! My husband’s family is Goan, so I found this really interesting. I haven’t tried this particular recipe, but his mom and aunts do make a similar recipe using beef. Delicious! πŸ™‚

    • Nandini October 1, 2014 at 1:24 pm #

      That is so good to know… and yes the beef one is called as Almon’s and if ground beef is stuffed inside mash potatoes pattie it’s called as Chops πŸ™‚

  23. cookwithmaryc April 8, 2015 at 5:16 am #

    Great recipe! I’m going to try these for dinner tonight! reminds me of Pasties de Bacalhau

    • Nandini April 8, 2015 at 3:12 pm #

      Thank You Mary. I am excited to know that. Please let me know how it goes πŸ™‚

      • jacksjottings July 1, 2015 at 11:53 pm #

        All the links are a great help thank you. You inspire me to put more effort into my cooking. Instead of my adlib way of cooking.

        • Nandini July 2, 2015 at 6:35 pm #

          Thank You. That is very kind of you to say Jack πŸ™‚

  24. circadianreflections July 2, 2015 at 6:42 pm #

    As always the images looks wonderful and make wish I could taste the food right now! It’s interesting that Indians use Cream of Wheat instead of Bread Crumbs. I love that cultural difference,and I love Cream of Wheat! Every winter when I was growing up my Mother would make Cream of Wheat and alternate with Oatmeal for our morning cereal. I’m book-marking this recipe to try when it’s not so hot!

    • Nandini July 6, 2015 at 2:56 pm #

      Thank You so much Deborah for your kinds words. Also thanks for sharing your wonderful memories with me πŸ™‚ .

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