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