Sides & Nibbles
Durban-Style Fish Cakes
Ingredients
Ingredients
- 6 tbsp Kerrygold Butter
- 1 kg hake medallions
- Salt, to taste
- Black pepper, to taste
- 500g potatoes, boiled
- 1 onion, finely diced
- 2 tsp crushed garlic
- 60g coriander, roughly chopped
- 3 green chillies, finely diced
- 2 tsp cumin powder
- 2 tsp coriander powder
- 2 large eggs
Crumbing
- 1 cup flour
- 3 large eggs, lightly whisked
- 1 1/2 cups breadcrumbs
- 250ml vegetable oil
Directions
Method
- Season the fish lightly with salt and pepper.
- In a large frying pan, heat up 6 tbsp of Kerrygold Butter.
- Add half the fish and fry for 4 minutes per side. Transfer to a dish and continue with the remaining fish.
- To a mixing bowl, add the boiled potatoes and mash till smooth. Add in the spices, garlic, coriander, chillies, eggs and fish.
- Gently stir through to combine.
- Using a 1/3 measuring cup, scoop out the fish cake mixture. Form the fish cakes using your hands and set aside. Do this with the remaining mixture.
Crumbing
- Add the flour, whisked eggs and breadcrumbs to separate bowls.
- Coat each fish cake in the flour first, then the egg making sure to allow the excess to drip off, then coat in the breadcrumbs.
- Heat the oil in pan over medium-high heat. Shallow fry the fish cakes in batches for 2-3 minutes on each side until golden, then transfer to a paper towel-lined dish.
