Boulette Pwason

Name: Boulette Pwason
Yield: 2
Cuisine: Seychelles
Ingredients: White fish fillet, finely chopped or minced — 300 g (10 oz); All-purpose flour — 150 g (1 1/4 cups); Baking powder — 1 tsp; Egg — 1; Water — 120 ml (1/2 cup); Small Onion, finely chopped — 1; Garlic, minced — 1 clove; Fresh parsley, chopped — 1 tbsp; Salt and black pepper, — to taste; Oil for frying

The Quirky Foodster Team

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Servings

Ingredients

White fish fillet, finely chopped or minced — 300 g (10 oz)
All-purpose flour — 150 g (1 1/4 cups)
Baking powder — 1 tsp
Egg — 1
Water — 120 ml (1/2 cup)
Small Onion, finely chopped — 1
Garlic, minced — 1 clove
Fresh parsley, chopped — 1 tbsp
Salt and black pepper, — to taste
Oil for frying

Method

Whisk together flour, baking powder, egg and water to form a thick batter.
Fold in the chopped fish, onion, garlic, parsley, salt and pepper.
Heat oil in a frying pan over medium heat.
Drop tablespoons of the mixture into the hot oil, flattening slightly.
Fry for 3 minutes per side until golden and cooked through.
Drain on paper towels and serve hot.

Introduction: Small, crisp fried fish cakes, a popular grab-and-go snack sold at street stalls.

Cultural Background: Fried fish cakes are a common street food find across the Seychelles, quickly fried to order and enjoyed as a savoury snack any time of day.

Tips: Chop the fish finely and evenly so the cakes hold together well. Keep portions small and uniform for quick, even street-style frying.

Variations: Add finely chopped chilli for heat; swap white fish for canned tuna for a budget-friendly version.

Storage: Store in an airtight container in the refrigerator for up to 2 days.

Reheating: Reheat in a hot oven or dry pan for a few minutes per side to restore crispness.

Nutrition: Approx. 180 kcal, 12 g protein, 16 g carbohydrate, 7 g fat per serving (3 cakes).

FAQs:

Q: What fish works best for these fish cakes?

A: Any firm white fish works well; a mix of fish scraps is also traditional and economical.

Q: Can these be frozen?

A: Yes, freeze the cooked cakes in a single layer, then transfer to a bag; reheat from frozen in a hot oven.