MOZAM­BI­CAN FISH­CAKES

YOU Best Recipes: Braai - - Fish & Seafood -

Use leftover braaied fish to make th­ese de­li­cious fish­cakes with co­co­cut curry sauce.

1 kg cooked fish such as snoek, an­gelfish,

hake or monk­fish, flaked juice and zest of 1 lemon

60 ml (¼ c) grated onion

60 ml (¼ c) chopped fresh pars­ley or co­rian­der 250 ml (1 c) peanuts, chopped

1 egg salt and pep­per cake flour to coat oil for fry­ing co­conut curry sauce to serve (recipe be­low right)

1 Mix all the in­gre­di­ents ex­cept the flour, oil and sauce and shape into flat pat­ties.

2 Roll in flour to coat and fry in oil un­til done. Serve the fish­cakes with the co­conut curry sauce.

MAKES 15 FISH­CAKES Prepa­ra­tion 10 min Cook­ing

1 min a side

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