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Prep Time: 50 min + Standing time
Servings: 24
Cooking Time: 00:25
Ingredients
- 800g - potatoes, peeled and cooked
- 50ml - double thick cream
- - pinch of nutmeg
- 200g - smoked snoek, flaked
- 200g - curried fish, flaked
- 200g - cooked fish, flaked (we used angelfish)
- 5ml - fresh ginger, grated
- - zest of 1 lemon
- 5ml - turmeric
- 1 - small red chilli, seeded and chopped
- 3 - spring onions, chopped
- 30ml - fresh coriander, chopped
- - flour
- 2 - eggs, beaten
- - breadcrumbs
- - oil for deep-frying
Method
Serve these bite-size fishcakes with a dipping sauce or as a main course with spinach and sweet potatoes. The secret lies in combining different types of fish.
Make the fishcakes:
Mash the potatoes, mix with the cream and season with nutmeg, salt and pepper. Mix in the fish, ginger, lemon zest, turmeric, chilli, spring onions and coriander. Then make 24 equal-sized balls from the mixture. Roll the balls in flour, then in the egg and then in the breadcrumbs. Refrigerate for about 30 minutes to rest.
Heat the oil for deep-frying. Fry the fishcakes in batches until golden brown – the fish is already cooked, so once the fishcakes are heated through, they’re ready. Serve with lemon-butter spinach and honeyed sweet potatoes, as well as extra lemon wedges.
Mash the potatoes, mix with the cream and season with nutmeg, salt and pepper. Mix in the fish, ginger, lemon zest, turmeric, chilli, spring onions and coriander. Then make 24 equal-sized balls from the mixture. Roll the balls in flour, then in the egg and then in the breadcrumbs. Refrigerate for about 30 minutes to rest.
Heat the oil for deep-frying. Fry the fishcakes in batches until golden brown – the fish is already cooked, so once the fishcakes are heated through, they’re ready. Serve with lemon-butter spinach and honeyed sweet potatoes, as well as extra lemon wedges.
