Smoked snoek fish cakes

Wonderful budget-friendly fishcakes with great flavour.
 
fish cakes
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Recipe from: 8 September 2010
Preparation time: 15 min
Cooking time: 10 min
 
 

Ingredients

 
  • 300
    g
    flaked snoek
  • 1
    onion, finely chopped
  • 3
    cloves garlic, finely chopped
  • 2
    tsp
    mild curry powder
  • 1
    egg
  • 2
    tsp
    parsley
  • Olive oil
  • Flour for dusting
  • Salt and pepper
Servings: Change Serving
 
 

Method

 
In a little olive oil fry the onions and garlic together with the curry powder until the onions are soft but not brown.
Mix the onion with the smoked fish and add the parsley, taste the mixture and adjust the seasoning with salt and pepper.

Mix in the egg.
Form little balls and roll in the flour, shake off the excess flour and press flat into a cake.
Fry on medium heat in a little oil until golden brown on both sides.

Serve with cherry tomatoes and gherkins, or for a more wintry meal serve with buttery mash and top the fish cakes with a little onion and beetroot marmalade.

For more of What's cooking's recipes click here.
 

Read more on: fish/seafood  |  shallow-fry
 

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Tip of the day

 
Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.
 

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