Bite-sized curried fishcakes

Home Magazine
Prep Time: 50 min + Standing time
Servings: 24
Cooking Time: 00:25
  • 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
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.

We live in a world where facts and fiction get blurred
In times of uncertainty you need journalism you can trust. For 14 free days, you can have access to a world of in-depth analyses, investigative journalism, top opinions and a range of features. Journalism strengthens democracy. Invest in the future today. Thereafter you will be billed R75 per month. You can cancel anytime and if you cancel within 14 days you won't be billed. 
Subscribe to News24
Show Comments ()

April 2023

Read your favourite magazine here.
Read now