DRUM - - Food -

Re­mem­ber to re­move all the bones from the fish. Fry the fish cakes un­til golden brown.


450 g pota­toes, peeled oil, for fry­ing 250 g raw snoek hand­ful dill, chopped zest of 1 lemon salt and pep­per 125 ml (½ cup) cake flour 1 egg, beaten 125 ml (½ cup) dry bread­crumbs 30 ml (2 tbsp) oil lemon wedges, to serve

1 Cook the pota­toes in boil­ing salted wa­ter for 15 min­utes or un­til ten­der. Drain and leave them to dry. 2 In a pan, heat the oil and cook the snoek for 8 min­utes then set aside to cool. Care­fully re­move the bones. 3 In a bowl, mash the pota­toes un­til smooth. Stir in the dill, lemon zest and salt and pep­per. Add the fish to the mix­ture and roll into pat­ties. 4 Put the flour, egg and bread­crumbs in three sep­a­rate bowls. Dip the fish cakes in flour, then in the egg, and lastly in the bread­crumbs. 5 Heat the oil in a fry­ing pan over medium heat. Fry the fish cakes for 5 min­utes on each side or un­til golden. Serve with lemon wedges and chopped salad.

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