Ouma Freda's fishcakes

By admin
24 November 2011

“If there’s one thing that  made the compilation of this book more than worth the effort, it’s that I finally have my mom’s fishcake recipe in print,” Anita says.

“The most delicious fish to use is leftover grilled or fried fish, even of various types. My mom freezes the leftovers until she has enough for a batch of fishcakes.”

Makes 16 fishcakes

Preparation time: 20 min

Cooking time: 10-15 min

750 g cooked hake (or other fish of your choice), flaked

1 onion, coarsely grated

45 ml (3 T) fresh parsely or

30 ml (2 T) dried parsley

6 slices low-GI oats-and-honey

bread, soaked in milk and

squeezed to remove excess liquid

pinch of salt

1 ml (¼ t) white pepper

1 ml (¼ t) ground cloves

1 ml (¼ t) ground coriander

2 eggs, beaten

15 ml (1 T) brown vinegar

sunflower oil for shallow-frying

1 Combine all the ingredients except the oil in a mixing bowl to make a relatively slack mixture.

2 Heat enough oil for shallow frying in an electric frying pan set on medium heat.

3 Roll the fish mixture into balls and flatten.

4 Fry the fishcakes on one side for 5 minutes. Turn over and fry the other side for another 5 minutes.

5 Place the fishcakes on paper towels to absorb excess oil.

6 Serve the fishcakes with mashed potatoes and peas or lemon wedges.

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