Fish cakes

Drum
MAKES 12 serving Prep: 5 mins
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Remember to remove all the bones from the fish. Fry the fish cakes until golden brown.

By Food24 August 24 2018
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Ingredients (11)

450 g potatoes — peeled
oil — for frying
250 g snoek — raw
handful fresh dill — chopped
lemon — zest only
salt and freshly ground black pepper
125 ml flour — cake
eggs — beaten
125 ml breadcrumbs — dry
30 ml oil
lemon — cut into wedges, to serve
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Method:

1 Cook the potatoes in boiling
salted water for 15 minutes or
until tender.

Drain and leave them
to dry.
2 In a pan, heat the oil and cook
the snoek for 8 minutes then set
aside to cool. Carefully remove
the bones.

3 In a bowl, mash the potatoes
until smooth. Stir in the dill, lemon
zest and salt and pepper. Add
the fish to the mixture and roll into
patties.

4 Put the flour, egg and
breadcrumbs in three separate
bowls. Dip the fish cakes in flour,
then in the egg, and lastly in the
breadcrumbs.

5 Heat the oil in a frying pan over
medium heat. Fry the fish cakes
for 5 minutes on each side or until
golden. Serve with lemon wedges
and chopped salad.



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