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SERVES 4 Prepa­ra­tion time: 25- 30 min Chill­ing time: 15 min Cook­ing time: 10 min


4 pota­toes, peeled and boiled 2 cans ( 400 g each) pilchards in tomato sauce, deboned and roughly flaked 1 egg, whisked 1 onion, finely chopped 1 gar­lic clove, crushed 5 ml ( 1 t) lemon pep­per 10 ml ( 2 t) fish spice 10 g fresh pars­ley, chopped 45 ml ( 3 T) chopped fresh chives 30 ml ( 2 T) lemon juice salt and pep­per oil for shal­lowfry­ing


2 eggs 60 ml ( ¼ c) milk 250 ml ( 1 c) bread­crumbs

1 Fish­cakes Mash the pota­toes, add the re­main­ing ingredients and mix care­fully Sea­son with salt and pep­per 2 Herb crum­ble Whisk the eggs and milk to­gether and pour into a flat dish Mix the bread­crumbs, herbs and lemon zest and put 10 g fresh pars­ley, chopped 10 g fresh co­rian­der, chopped grated zest of 1 lemon


180 ml ( ¾ c) plain yo­ghurt 30 ml ( 2 T) may­on­naise 10 g fresh pars­ley, chopped salt in an­other flat dish 3 Shape the fish mix­ture into pat­ties and care­fully dip each into the egg mix­ture then into the crumb mix­ture Dip into the egg mix­ture once more and again into the crumb mix­ture Ar­range on a plate and chill for at least 15 min­utes 4 Heat a lit­tle oil in a non­stick pan and shal­low- fry the fish­cakes in batches un­til golden brown on both sides and heated through Drain on pa­per tow­els 5 Yo­ghurt dip Mix the ingredients Serve the fish­cakes with the dip, lemon wedges and a green salad, if pre­ferred

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