Fish cakes

By admin
02 January 2015

Be warned - this is going to become a firm "please can we have some more" family favourite

Serves 4-6

Preparation time: 10 min

Cooking time: 15 min

Chilling time: 1 hour

500 g hake fillets

½ red pepper, finely diced

2 red chillies, chopped

30 ml (2 T) chopped coriander

3 garlic cloves, chopped

15 ml (1 T) fish sauce

60 ml (¼ c) coconut milk

1 egg, whisked

oil for deep-frying

•    Cut the fish into pieces, put in the bowl of a food processor with the red pepper, chillies, coriander, garlic and fish sauce and blitz to a paste. Stir in the coconut milk and egg. Chill in the fridge for 1 hour.

•    Heat enough oil for deep-frying in a pan over medium heat.

•    Shape the fish mixture into small patties and carefully add to the hot oil in batches. Fry until crisp and browned. Remove from the oil with a slotted spoon and drain on kitchen paper.

•    Serve with mash or rolls.

- Hope Malau

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