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Fancy fishcakes


Fancy fishcakes (PHOTO: Getty/Gallo)

Ingredients 18
Servings 8-10
Time 15 min

Ingredients

  • 600
    g
    sweet potatoes, cooked
  • 410
    g
    1 can pilchards in chilli tomato sauce, well drained
  • 1 small onion or 3 spring onions, chopped
  • garlic clove, crushed
  • 10
    ml
    soy sauce
  • 45-60
    ml
    chopped fresh coriande
  • 15
    ml
    lime or lemon juice
  • 1 egg, whisked
  • 125
    ml
    fresh
  • breadcrumbs (optional)
  • 100
    g
    crushed almond flakes, sesame seeds or breadcrumbs for coating oil for shallow-frying
  • 250
    ml
    grated cucumber, well drained
  • 250
    ml
    plain double- cream yoghurt
  • salt
  • 2 spring onions, chopped
  • 1 garlic clove, chopped
  • chilli sauce
  • fresh coriander to garnish
 

Method

20 min
 

1 FISHCAKES

Mix all the ingredients except the coating and oil, adding the optional breadcrumbs only if the mixture is too soggy.

2 Form flat cakes and roll each in the almonds, sesame seeds or crumbs. 

3 Heat enough oil for shallow-frying in a pan and fry the fishcakes in batches until done and brown on both sides. Drain on paper towels.

4 TZATZIKI

Mix the ingredients well.

5 TO SERVE Top the fishcakes with tzatziki, chilli sauce and coriander.

 

 

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