Fish cakes with banana curry sauce

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8 servings
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By Food24 November 03 2009
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Ingredients (15)

500.00 g hake — frozen fillets
3.00 potatoes — peeled, boiled
1.00 onion — grated
1.00 green chillies — deseeded, finely chopped
1.00 red chilli — deseeded and finelt chopped
3.00 ml fresh coriander — finely chopped
2.00 ml fresh parsley — finely chopped
7.00 ml curry powder
15.00 ml lemon juice
2.00 ml salt
2.00 ml freshly ground black pepper
3.00 eggs — extra-large
flour — cake
oil — for shallow frying
coconut — and fresh coriander
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Method:

Steam the hake until done. Drain and flake the fish. Mash the potatoes slightly and add the onion, chillies, coriander and parsley. Season with the curry powder, lemon juice and salt and pepper. Add 2 of the eggs to the mixture and mix well. Shape the mixture (which will be fairly slack) into cakes and roll in cake flour. Beat the remaining egg. Dip the cakes in the beaten egg and then roll in the breadcrumbs. Refrigerate for about 1 hour. Heat the oil and fry the fishcakes until golden brown an both sides. Drain on paper towels, sprinkle with coconut and fresh coriander leaves and sere with banana curry sauce (see recipe).



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