SNOEK FISH­CAKES WITH SPICY POTATO WEDGES AND CHUT­NEY

Recipe Raphaella Frame

House and Leisure Food - - CONTENTS -

500g pota­toes, peeled 500g cooked snoek, flaked 1 small onion, finely chopped a small hand­ful of

co­rian­der, chopped 1t grated le­mon zest 1T le­mon juice sea salt and milled

black pep­per 1t cin­na­mon 2 eggs, lightly beaten 2T milk ½ cup cake flour 2 cups fresh bread­crumbs 4 pota­toes, cut into wedges 1T olive oil 1t pa­prika olive oil, for fry­ing mango or pear chut­ney fresh co­rian­der, to gar­nish

Serves 6

Boil the pota­toes un­til ten­der, then mash un­til smooth. Add the flaked snoek to the pota­toes with the onion, co­rian­der, le­mon zest and le­mon juice, and sea­son with salt, pep­per and cin­na­mon. Mix well, then shape into eight pat­ties. Place on a bak­ing tray and re­frig­er­ate for half an hour.

Beat the eggs and milk. Place the flour and bread­crumbs into sep­a­rate bowls. Dredge each patty in the flour, shak­ing off the ex­cess, then dip into the egg mix­ture and fi­nally in the bread­crumbs.

Pre­heat the oven to 180°C. Place the potato wedges in a bowl with the olive oil. Sea­son with salt and pep­per, add the pa­prika and toss through un­til coated. Place on a tray and roast in the oven for about half an hour.

Heat a lit­tle olive oil in a heavy-based saucepan over a medium heat. Fry the fish­cakes on both sides un­til golden brown.

Serve with the potato wedges and a dol­lop of chut­ney on the side. Gar­nish with fresh co­rian­der.

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