Name: Bite-sized curried fishcakes
Prep time: 50 min
Cook time: 25 min
Total time: 75 min
Yield: 24 servings
Cuisine: Cooking Method
Ingredients: 800 g potatoes peeled and boiled; 50 ml cream double thick; nutmeg ground, pinch; 200 g snoek smoked, flaked; 200 g fish curried, flaked; 200 g fish cooked, flaked; 5 ml fresh ginger grated; lemon zest only; 5 ml turmeric; 1 red chillies small, deseeded and chopped; 3 spring onion chopped; 30 ml fresh coriander chopped; flour; 2 eggs beaten; breadcrumbs; oil for deep frying

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Ingredients (16)

800 g	potatoes — peeled and boiled
50 ml	cream — double thick
	nutmeg — ground, pinch
200 g	snoek — smoked, flaked
200 g	fish — curried, flaked
200 g	fish — cooked, flaked
5 ml	fresh ginger — grated
	lemon — zest only
5 ml	turmeric
1	red chillies — small, deseeded and chopped
3	spring onion — chopped
30 ml	fresh coriander — chopped
	flour
2	eggs — beaten
	breadcrumbs
	oil — for deep frying

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Method:

Make the fishcakes:
Mash the potatoes, mix with the cream and season with nutmeg, salt and pepper. Mix in the fish, ginger, lemon zest, turmeric, chilli, spring onions and coriander. Then make 24 equal-sized balls from the mixture. Roll the balls in flour, then in the egg and then in the breadcrumbs. Refrigerate for about 30 minutes to rest.

Heat the oil for deep-frying. Fry the fishcakes in batches until golden brown – the fish is already cooked, so once the fishcakes are heated through, they’re ready. Serve with lemon-butter spinach and honeyed sweet potatoes, as well as extra lemon wedges.

Words: Johané Neilson, Home magazine

Image: Francois Oberholster

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