Lightly spiced fish cakes

Recipe from: 3 November 2015
recipe, fish , dinner

Ingredients 16
Servings 6
Time 45 min + Standing time

Ingredients

  • 600
    g
    hake or white fish
  • 1
    lemon, sliced
  • 6
    peppercorns
  • 300
    g
    smoked snoek or other smoked fish
  • 125
    ml
    cooked diced potato
  • 1
    medium-sized onion, very finely chopped
  • 125
    ml
    grated peeled carrots
  • 15
    ml
    freshly grated ginger
  • 300
    ml
    dried breadcrumbs
  • 50
    ml
    chopped fresh coriander (optional)
  • 15
    ml
    curry powder
  • 125
    ml
    mayonnaise
  • 1
    large egg, lightly beaten
  • 15
    ml
    Dijon or mild mustard
  • 15
    ml
    sunflower oil
  • 15
    ml
    butter
 

Method

00:25
 

Place the hake into a saucepan and cover with water. Add the lemon slices and peppercorns and bring to the boil. Reduce heat and simmer for about 5 minutes until fish is cooked through and easily flakes apart. Remove the fish with a slotted spoon and set aside to cool.

Remove the skin and bones from the smoked fish and flake the fish. Add the potatoes, onion, carrots, ginger, a quarter of the breadcrumbs and the coriander, if using. Flake the cooked hake and add to the mixture.

In a separate bowl, mix the curry powder, mayonnaise, egg and the mustard together. Stir gently into the fish mixture. Divide mixture into 10 to 12 patties.

Spread the remaining breadcrumbs onto a flat plate and press the patties into the crumbs. Refrigerate for at least an hour.

Heat half the butter and half the oil over a medium heat. Once the pan is hot, add half of the fish cakes and fry for 3 to 4 minutes on each side until golden.

Remove from the pan and drain on paper towels. Then fry the rest of the patties in the remaining oil and butter. Serve the fish cakes hot or cold with lemon wedges, a carrot and watercress salad and fresh rolls.

Text and image:
Ideas magazine

To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.

 

Read more on: dinner  |  recipe  |  fish
 

You might also Like

NEXT ON FOOD24X
 
 

24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
0 comments
Comments have been closed for this article.
 
 
 
 
 
 
There are new stories on the homepage. Click here to see them.