Sesame and sweet po­tato fish­cakes

SERVES 4 PREPA­RA­TION: 15 MIN CHILL­ING: 15 MIN COOK­ING: 10 MIN

Drum Food - - CONTENTS -

2 large sweet pota­toes, peeled and cooked

1 po­tato, peeled and cooked ½ snoek, cooked, deboned and shred­ded

10g fresh co­rian­der, chopped 10g fresh pars­ley, chopped 2 gar­lic cloves, chopped 1 egg, whisked

60ml (¼c) cake flour salt

125ml (½c) sesame seeds 30ml (2T) oil for fry­ing

TO SERVE

2 Granny Smith ap­ples, sliced

60ml (¼c) soy sauce pick­led ginger 1 Mash the sweet pota­toes and po­tato to­gether with a fork. Add the snoek, co­rian­der, pars­ley, gar­lic, egg and flour and mix well. Sea­son with salt, cover with cling­film and chill for at least 15 min­utes.

2 Shape a ta­ble­spoon­ful of the mix­ture into a ball, flat­ten slightly and roll in the sesame seeds to coat. Re­peat with the rest of the mix­ture.

3 Heat the oil in a non-stick pan and fry the fish­cakes un­til golden brown on both sides.

4 TO SERVE Place the fish­cakes on a plat­ter with the ap­ple slices, soy sauce for dip­ping and pick­led ginger.

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