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Curried fish cakes

Recipe from: 10/15/1997 12:00:00 AM
Ingredients 10
Servings 30


  • 850
    pilchards in tomato sauce
  • 820
    curried vegetables
  • 100
    cake flour
  • 4
    slices white bread, crumbled
  • 4
    extra-large eggs, whisked
  • 3
  • 1
    freshly ground black pepper
  • 25
    freshly chopped parsley
  • cake flour to coat
  • oil


Drain the fish well and mix with the remaining ingredients, except the cake flour to coat and the oil. Do not overmix the ingredients or the vegetables and fish will become mushy and the mixture slack. Shape the mixture into medium-sized fish cakes and chill for 30 minutes until firm. Roll the fish cakes in the flour, shaking off any excess. Heat 50 ml oil in a heavy-based pan and fry the fish cakes over medium heat until golden brown on both sides and cooked through. Drain on paper towelling and serve with a scoop of plain yoghurt, fresh bread rolls and a green salad. Makes 30 fish cakes.

Read more on: fish/seafood  |  shallow-fry

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