Curried fish cakes


Ingredients 11
Servings 4
Time 50 min

Ingredients

  • 400
    g
    hake fillets or steaks (skin removed)
  • 250
    ml
    water
  • 30
    ml
    curry powder
  • 1
    onion, chopped
  • 5
    ml
    ground coriander
  • 250
    ml
    mashed potatoes
  • 15
    ml
    butter
  • 15
    ml
    freshly chopped parsley
  • 1
    large egg, beaten
  • breadcrumbs, for coating
  • 40
    ml
    oil for frying
 

Method

20 min
 
Place hake, water, curry powder, onion and coriander in a saucepan.
Bring to the boil, then reduce heat and simmer for 5 minutes.
Flake fish, drain off sauce and reserve.
Combine mashed potatoes, 100 ml reserved sauce, butter and parsley.
Season with salt and pepper.
Add fish and beaten egg and mix well.
Shape into rounds.
Roll each round in breadcrumbs and chill for 20 minutes.
Heat oil and fry fish cakes over medium heat until light brown on each side.
Serve hot or cold.
Serves 4-6.
 

Read more on: fish/seafood
 

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