– Estelle van Vu­uren

YOU Winning Recipes - - CONTENTS -


Estelle likes to pre­pare healthy food for her chil­dren, CJ and Ella. Oats bind these fish­cakes and she makes her own sauce.

MAKES ABOUT 12 FISH­CAKES Prepa­ra­tion time: 15 min Chill­ing time: 15 min Cook­ing time: 20-30 min


10 ml (2 t) olive oil 1 onion, finely chopped 2 gar­lic cloves, finely crushed 1 can (215 g) sar­dines in tomato sauce 180 ml (¾ c) oats 1 egg 5 ml (1 t) lemon juice salt and pep­per oil for shal­low-fry­ing


1 kg toma­toes, quar­tered 1 red pep­per, diced 1 large red onion, finely chopped ½ gar­lic bulb (halved hor­i­zon­tally) hand­ful of fresh thyme or pars­ley, chopped

(op­tional) salt and pep­per 10 ml (2 t) sugar 30 ml (2 T) olive oil salad to serve

Pre­heat the oven to 190 °C and grease a bak­ing sheet with olive oil. 1 Fish­cakes Heat the oil in a pan and fry the onion un­til translu­cent. Add the gar­lic and stir-fry for 1 minute. 2 Mix the sar­dines and their sauce with the oats, onion and gar­lic.

3 Whisk the egg and add to the fish mix­ture with the lemon juice. Sea­son with salt and pep­per. Chill in the fridge for about 15 min­utes. 4 Use your hands to make palm-size fish­cakes. Shal­low-fry in a lit­tle heated oil un­til cooked and golden brown on both sides (see ad­vice be­low for a cook­ing al­ter­na­tive). 5 Tomato sauce Ar­range the toma­toes, red pep­per, red onion, gar­lic and herbs (if us­ing) on a bak­ing sheet. Sea­son with salt and pep­per. Add the sugar and driz­zle over the olive oil. 6 Bake for 20-30 min­utes. Al­low to cool slightly. 7 Squeeze the gar­lic pulp out of the skins and mix with the tomato sauce. Process the in­gre­di­ents with a stick blender un­til smooth. Serve with the fish­cakes and a salad.

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