MAURICIA’S SPICY FISHCAKES
“Savoury fishcakes, deliciously easy and very comforting.”
- 500 g hake fillets, steamed and flaked
- 1 large potato, boiled and roughly grated
- 125 ml (½ cup) breadcrumbs, plus 60 ml (¼ cup) extra for coating
- 1 large egg, whisked
- 1 small onion, finely diced
- 2 spring onions, finely sliced
- 1 green chilli, finely sliced, optional
- 5 ml (1 teaspoon) fresh ginger, crushed
- 80 ml (⅓ cup) fresh coriander, finely chopped
- 5 ml (1 teaspoon) green curry paste
- 5 ml (1 teaspoon) fish sauce
- salt and pepper
- 125 ml (½ cup) cake flour
- 125 ml (½ cup) cooking oil, for shallow frying
Mix all the ingredients in a large mixing bowl, except the extra breadcrumbs, cake flour and the cooking oil.
Form small balls using your hands.
Use about 15 ml (1 tablespoon) of mixture per ball, making about 26 balls.
Refrigerate for 30 minutes.
Mix the flour and extra breadcrumbs on a plate.
Roll the balls in this mixture and slightly flatten to form patties.
Shake off any excess flour.
Heat the oil in a large non-stick frying pan over medium heat.
Shallow fry the fishcakes in batches until lightly browned and crispy.
Remove with a metal, slotted spoon and drain on a paper towel.
Garnish with coriander and lemon wedges. Serve warm. Bon appétit!
Useful tips:
Serve with a sweet chilli chutney and salad of choice. Use skinless and deboned hake fillets.
Steam the hake for 10 minutes and then allow it to drain in a colander. It’s important to drain off any excess liquid.
Flake the fish with a fork if still hot, or simply use your hands to break it apart.
When shaping the mixture into small balls, roll it between the palms of your hands, while passing from one hand to the other. It’s easier to shape the balls this way to prevent it from falling apart.
Don’t be over-zealous when flattening the balls into patties. Work gently to prevent the patties from falling apart.
While frying, you only need to turn the patties once to avoid them falling apart.
Cooking time does not include refrigeration time.
Recipe poted by Mauricia Jordaan
Photo: Mauricia Jordaan
