Cape Malay Fish Cakes
This traditional Cape Malay Fish Cakes recipe is made with authentic spices & curry that will have your mouth watering for more than just one.
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.