Name: Spicy crumbed fish cakes
Yield: 4 servings
Cuisine: Budget
Ingredients: 750.00 g hake; 1.00 bay leaves; 6.00 black peppercorns; 1.00 onion quartered; 15.00 ml lemongrass cut into rings; 2.00 potatoes medium, peeled and cubed; 45.00 ml curry paste red; 30.00 ml soy sauce; 6.00 fresh basil; 45.00 ml fresh parsley chopped; 1.00 eggs extra-large, lightly beaten; sea salt and freshly ground black pepper; flour; 2.00 eggs; breadcrumbs toasted

Recipe Disclaimer

Tap for method

Ingredients (15)

750.00 g	hake
1.00	bay leaves
6.00	black peppercorns
1.00	onion — quartered
15.00 ml	lemongrass — cut into rings
2.00	potatoes — medium, peeled and cubed
45.00 ml	curry paste — red
30.00 ml	soy sauce
6.00	fresh basil
45.00 ml	fresh parsley — chopped
1.00	eggs — extra-large, lightly beaten
	sea salt and freshly ground black pepper

COATING

	flour
2.00	eggs
	breadcrumbs — toasted

Tap for ingredients

Method:

1. Place the fish in a pan of water with the peppercorns, onion, lemon grass, bay leaf and potatoes. Almost cover with water and cook until potatoes are soft and the fish flakes. Discard bay leaf, onion and lemon grass.
2. Remove fish and potato from the pan, cool then flake, removing skin and bones. Mash the potato.
3. Place flaked fish in a bowl with the potato, add red curry paste, soy sauce, basil leaves, parsley, egg and seasoning.
4. COATING: Lightly beat the eggs with a little water in a bowl. Shape fish mixture into patties, drop into a bag with flour and toss. Dip the flour-coated patties in the egg mixture and then drop into a bag of breadcrumbs. Toss to coat.
5. Line a tray with plastic wrap. Place the crumbed fish cakes on the tray, cover and place in fridge to allow crumbs to set.
6. Shallow-fry in hot oil until crumbs become golden brown. Remove from pan and drain on absorbent paper. Serve with sweet basil pesto or homemade tomato sauce and a fresh salad.
Serves 4