Big-bite fishcakes

By Hope Malau
05 June 2015

You can never go wrong with fishcakes; young and old love them!

Makes: 15 Preparation: 10 min Cooking: 10 min

  • 500 g white fish (hake or yellowtail)
  • 60 ml (¼ c) red curry paste
  • 2 eggs, beaten
  • 10 ml (2 t) brown sugar
  • pinch of salt
  • 15 ml (1 T) flour
  • 60 ml (¼ c) breadcrumbs
  • handful coriander, finely chopped
  • 100 g green beans, finely chopped
  • 4 spring onions, sliced
  • 2 red chillies, seeded and chopped
  • salt and pepper
  • oil for frying

1. Place the fish in a large mixing bowl and add the curry paste, eggs, sugar, salt and flour. Mix until all the ingredients are well combined. Add the breadcrumbs and mix through.

2. Stir in the coriander, beans, spring onions and chillies. Season, cover and refrigerate for 20 minutes.

3. With wet hands, roll the mixture into 15 even-sized balls. Place the balls onto a floured surface and flatten.

4. Heat the oil in a frying pan until very hot and fry the fishcakes on both sides for 5 minutes or until golden brown.

Serve with mashed potato.

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