Woolworths TASTE - - Food Resolutions -

“These bud­get-friendly fish cakes star but­ter­nut and canned tuna – a pantry sta­ple in my house. Ev­ery­one at home loves them, from Brian to the lit­tlies, so they’re great for lunch­boxes for the whole fam­ily.”

Serves 4 to 6


GREAT VALUE Prepa­ra­tion: 15 min­utes Cook­ing: 15 min­utes

canola oil 2 T, plus ex­tra for fry­ing small red onion 1, finely chopped gar­lic 2 cloves, finely chopped spring onion 1, roughly chopped but­ter chicken curry spice or mild curry pow­der 1 t, heaped but­ter­nut 375 g peeled, cooked and mashed (it should be dry, not too wet) flour 60 g, plus ex­tra for dust­ing tuna in brine 4 x 170 g cans, drained sea salt and freshly ground black

pep­per, to taste dried bread­crumbs 120 g smoked BBQ sauce 1T

Wool­worths tartare sauce, for serv­ing sea­sonal fruit (red or black grapes, banana or wa­ter­melon) on skewers, for serv­ing

1 Heat the oil in a large pan and sauté the onion for 4 min­utes un­til soft and translu­cent. Add the gar­lic and spring onion and cook for 1 minute. Add the curry pow­der and stir for 30 sec­onds, tak­ing care not to burn the spice. 2 Add the mashed but­ter­nut and stir un­til com­bined. Add the flour, a heaped spoon­ful at a time, and stir well. Stir in the drained tuna un­til well com­bined. Sea­son with salt and pep­per.

3 Switch off the heat and al­low the mix­ture to cool slightly. In a tray or plate, mix the ex­tra flour and bread­crumbs. Heat a non­stick pan with enough oil for shal­low fry­ing. Shape 2 T of the mix­ture into a ball us­ing your hands. Re­peat with the re­main­ing mix­ture. 4 Dust the fish cakes in the bread­crumb-and-flour mix­ture, flat­ten­ing them slightly to form mini fish cakes.

Fry for 1½ min­utes on one side and 1 minute on the other. 5 Gen­tly re­move from the pan and drain on a wire rack lined with kitchen pa­per. Al­low to cool com­pletely be­fore pack­ing into an air­tight con­tainer to re­frig­er­ate or pack for lunch. Serve with the BBQ and tartare sauces. HEALTH-CON­SCIOUS

WINE: Mount Ver­non Un­wooded Chardon­nay 2018


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