Name: Fish Frikkadels with Rougail
Prep time: 45 min
Cook time: 5 min
Total time: 50 min
Yield: 6 servings
Cuisine: Cooking Method
Ingredients: 500.00 g fish smoked or cooked fillets; 300.00 g potatoes peeled and diced; 60.00 ml fresh coriander chopped; 2.00 eggs lightly beaten; salt and freshly ground black pepper; lemon or lime, juice only; 250.00 ml breadcrumbs toasted; 2. lime to serve; vegetable oil; 4.00 spring onions finely chopped; 3.00 Roma tomatoes chopped; 60.00 ml fresh coriander chopped; 0.00 salt and freshly ground black pepper; 0.00 fresh chillies 573; 0.00 lime juice

Recipe Disclaimer

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Ingredients (15)

500.00 g	fish — smoked or cooked fillets
300.00 g	potatoes — peeled and diced
60.00 ml	fresh coriander — chopped
2.00	eggs — lightly beaten
	salt and freshly ground black pepper
	lemon — or lime, juice only
250.00 ml	breadcrumbs — toasted
2.	lime — to serve
	vegetable oil

Rougail

4.00	spring onions — finely chopped
3.00	Roma tomatoes — chopped
60.00 ml	fresh coriander — chopped
0.00	salt and freshly ground black pepper
0.00	fresh chillies — 573
0.00	lime juice

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Method:

Skin and flake the fish. Cook the potatoes in a saucepan of salted boiling water. Drain well and mash. Mix in the fish, coriander and egg, and flavour with salt and pepper and a good squeeze of lemon or lime juice. Shape into patties, flattening them between your palms. Coat with toasted crumbs.

Cut the limes in half, brush generously with oil and grill in a frying pan until lightly charred and smoky.

Rougail

Mix the spring onions, tomatoes and coriander, and season with salt and pepper. Add a little olive oil and lime juice. Spoon into a bowl.

Heat oil in a medium frying pan for shallow-frying, and fry the frikkadels until crisp and golden; 2 or 3 minutes on each side should do it.

Serve hot or at room temperature, never chilled, as they lose all their flavour. Rougail and charred limes can be presented alongside or in separate bowls.