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A HERITAGE WE CAN BE PROUD OF...
The origin of fish cakes is said to be in England in the 19th century when the leftover fish was mixed with potato, dipped in batter and fried and served as a snack. Today, fish cakes are eaten all over the world and served with side sauces that enhance their flavour.
INGREDIENTS
125ml Oil
2 cups Cooked fish, flaked
1 ½ cups Cold mashed potatoes
1/2 cup Breadcrumbs
1 Onion, chopped
1 Red chilli, deseeded and finely chopped
1 Egg, beaten
1 tsp Mild curry powder
½ cup Flour
¼ cup Breadcrumbs, extra
1 Tbsp Parsley, chopped
250ml Boiling water
1 IMANA White Sauce
1 IMANA Cheddar Cheese Sauce
METHOD
In a large bowl, add the fish, mashed potatoes, half the breadcrumbs, onion, chilli, egg, IMANA White Sauce powder and mild curry powder and stir well until the mixture is well combined.
In a seperate bowl, add the flour and remaining breadcrumbs.
Shape the fish mixture into small round patties and then coat with the flour and breadcrumb mixture.
Heat oil in a frying pan over medium heat and fry the fish patties. Remember to fry both sides.
Prepare the IMANA Cheddar Cheese Sauce as per packet instructions and add in the chopped parsley.
Serve the fish cakes with prepared IMANA Cheddar Cheese Sauce.
