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SERVES 4 Prepa­ra­tion time: 20- 30 min Chill­ing time: 15 min Cook­ing time: 10 min

1 Mash the pota­toes and add the hake, had­dock and pars­ley Mix well and sea­son

4 pota­toes, peeled and cooked 250 g hake, steamed and flaked 250 g had­dock, steamed and flaked 10 g fresh pars­ley, chopped salt and freshly ground pep­per 15 ml ( 1 T) lemon juice 125 ml ( ½ c) flour 3 eggs, whisked 250 ml ( 1 c) dried bread­crumbs oil for shal­low- fry­ing with salt, freshly ground pep­per and lemon juice 2 Shape the fish mix­ture into 10 cm ci­gar- shaped cro­quettes Roll in the flour, dip in the whisked egg and fi­nally coat in the bread­crumbs Chill for 15 min­utes 3 Heat enough oil for shal­low- fry­ing and fry the cro­quettes in batches un­til golden 4 Drain the cro­quettes on pa­per tow­els and serve with wedges of lime or lemon, if pre­ferred

Use cooked flaked snoek in­stead of hake and had­dock, if pre­ferred

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