Fish cakes are the perfect practical lunch to enjoy with exciting side dishes or as an on-the-go snack when your stomach starts to grumble. These Cape Malay Fish Cakes are creamy and flavor-packed, and are such a delight to eat.
The Meaning of Cape Malay
The term ‘Cape Malay’ describes the cuisine style that developed in the Malay quarter of Cape Town, otherwise known as the Bo Kaap, as well as the former slaves who settled in the Cape and brought with them their unique culture and cooking style, heavily influenced by Indonesia and India. Cape Malay meals usually feature Indian and Indonesian spices and flavours such as curry powder, garam masala, turmeric, and bay leaf, making the dishes unique and hearty.
Flavorful and Creamy
Not only is this dish full of flavorful spices, but it consists of cream too! These Cape Malay Fish Cakes are also flavored with tart lemon juice, mustard, chili powder, curry powder, and ginger. Butterfish is used for the fish cakes- a white fish that is known for being moist and flakey, and has a ‘buttery’ taste. If you can’t get your hands on butterfish, you can opt for codfish or salmon instead.
Serve these unique fish cakes with a green salad and a potato salad on the side for a light lunch, or with some roasted vegetables and oven-baked chips for a well-balanced dinner.
Cape Malay Fish Cakes
Ingredients
- 500 g butterfish (if not available use salmon or cod)
- 250 g mash potato
- 2 large red onions
- 2 large whole eggs
- 1 knob fresh ginger finely chopped
- 1 pinch mild curry powder
- 1 pinch chilli powder
- ½ bunch parsley finely chopped
- 2 large lemons freshly squeezed
- Mustard dressing ingredients
- 2 tbsp grain mustard
- 200 ml single cream
- 1 pinch salt
- 1 pinch pepper
Instructions
- Using a food processor, blitz your butterfish, still leaving it chunky.
- Mix together all other ingredients – making sure it does not form a paste.
- Roll the fish mix into balls (120g), lightly flour & shape into fish cakes.
- Heat veg oil in a non stick frying pan, lightly brown the cakes on both sides.
- Finish them off in a pre-heated oven at a 190 degrees, for 8 – 10 min.
- Drizzle the whole grain mustard dressing over the fish cakes & garnish with a fresh side salad & lemon wedges.
Now that you’ve made these tasty Cape Malay Fish Cakes perhaps you’d like to try these Juicy Frikkadelle with Klipdrift Brandy.