Curried fish cakes

Name: Curried fish cakes
Yield: 30 servings
Cuisine: Budget
Ingredients: 850.00 g pilchards in tomato sauce; 820.00 g curried vegetables; 100.00 ml flour cake; 4.00 bread white, sliced and crumbled; 4.00 eggs extra large, whisked; 3.00 ml salt; 1.00 ml black pepper freshly ground; 25.00 ml fresh parsley chopped; flour cake; oil

30 servings

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Fish/Seafood

By Food24 November 03 2009

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Ingredients (10)

850.00 g	pilchards in tomato sauce
820.00 g	curried vegetables
100.00 ml	flour — cake
4.00	bread — white, sliced and crumbled
4.00	eggs — extra large, whisked
3.00 ml	salt
1.00 ml	black pepper — freshly ground
25.00 ml	fresh parsley — chopped
	flour — cake
	oil

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Method:

Drain the fish well and mix with the remaining ingredients, except the cake flour to coat and the oil. Do not overmix the ingredients or the vegetables and fish will become mushy and the mixture slack. Shape the mixture into medium-sized fish cakes and chill for 30 minutes until firm. Roll the fish cakes in the flour, shaking off any excess. Heat 50 ml oil in a heavy-based pan and fry the fish cakes over medium heat until golden brown on both sides and cooked through. Drain on paper towelling and serve with a scoop of plain yoghurt, fresh bread rolls and a green salad.
Makes 30 fish cakes.