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Fish cakes with banana curry sauce

Recipe from: 5/24/2001 12:00:00 AM
Ingredients 15
Servings 8


  • 500
    frozen hake
  • 3
    medium-sized potatoes, peeled and cooked until tender
  • 1
    medium-sized onion, grated
  • 1
    green chilli, seeds removed and finely chopped
  • 1
    red chilli, seeds removed and finely chopped
  • 3
    fresh coriander leaves, finely chopped
  • 2
    parsley, finely chopped
  • 7
    curry powder
  • 15
    lemon juice
  • 2
  • 2
    freshly grind black pepper
  • 3
    extra-large eggs
  • cake flour and breadcrumbs
  • oil for shallow-frying
  • coconut and fresh coriander leaves


Steam the hake until done. Drain and flake the fish. Mash the potatoes slightly and add the onion, chillies, coriander and parsley. Season with the curry powder, lemon juice and salt and pepper. Add 2 of the eggs to the mixture and mix well. Shape the mixture (which will be fairly slack) into cakes and roll in cake flour. Beat the remaining egg. Dip the cakes in the beaten egg and then roll in the breadcrumbs. Refrigerate for about 1 hour. Heat the oil and fry the fishcakes until golden brown an both sides. Drain on paper towels, sprinkle with coconut and fresh coriander leaves and sere with banana curry sauce (see recipe).

Read more on: fish/seafood  |  shallow-fry

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