How to make delicious Fish Cakes this weekend
JOBURG – The cookbook features mouth-watering recipes that are easy to follow and will result in delicious meals that you can share with all your loved ones and will become family favourites.
During April many celebrated Easter with some delicious snacks and food to go with it.
However, just because Easter is over doesn’t mean you still can’t enjoy a delicious fish meal from The Best of Clover World cookbook with your family and friends.
Makes: 30 bite-sized cakes
Preparation time: 30 minutes plus 30 minutes for refrigeration
Cooking time: 20 minutes
INGREDIENTS
For the fish cakes:
2 x 400 g cans (about 350 g drained) mackerel fish in saltwater, drained
1 large cooked potato, skinned, mashed and cooled
5 ml (1 teaspoon) Worcestershire sauce
30 ml (2 tablespoons) tomato sauce
1 heaped tablespoon dried parsley
salt & black pepper, to taste
40 g (1/3 cup) flour
2 large eggs, beaten
1 cup dried breadcrumbs
vegetable oil, for frying
For the tartar sauce:
250 ml (1 cup) Clover Bliss Double Cream Yogurt, Plain
125 ml (1/2 cup) Clover Classic Mayonnaise, Strong
1/4 red onion, very finely chopped
2 tablespoons fresh parsley, chopped
1/4 cup tangy pickles, finely chopped
salt & black pepper, to taste
Method
For the fish cakes:
Flake the fish with a fork.
In a large bowl, mix the fish, potato, Worcestershire sauce, tomato sauce and parsley together until well combines.
Season with salt & pepper.
Form into small bite-sized balls (a heaped tablespoon full) and place in the refrigerator for at least 30 minutes.
Place the flour, eggs and breadcrumbs into three separate bowls.
Dip each fishcake into the flour, then the eggs and lastly the breadcrumbs, coating well.
Preheat the oven to 100°C.
Heat the oil (about 1 cm deep) in a frying pan over medium heat.
Fry the fishcakes in batches for 2 minutes on each side or until golden.
Place on a baking tray on a paper towel in the oven to keep warm.
Serve warm with the tartar sauce.
For the tartar sauce:
Combine all the ingredients for the tartar sauce in a bowl and season well with salt and black pepper.
TIP:
– Use canned salmon or pilchards instead of mackerel.
The cookbook can be purchased at Lapa Publishers and costs R300.
