Fish Cakes
These fish cakes are best served at room temperature and have a great marriage of flavours
Makes enough for: 2 people
Ingredients
for the fish cakes
- 90 g Mediterranean Delicacies herb mackerel - skin removed
- 50 g Mediterranean Delicacies peppered mackerel - skin removed
- 120 g Mediterranean Delicacies matjies herring fillets
- 25 g Mediterranean Delicacies smoked kippers
- 50 g Mediterranean Delicacies creamy peppadew pepper dip
- 40 g Mediterranean Delicacies raw pine nuts
- 20 g flour
for the breading
- 10 g Mediterranean Delicacies raw pine nuts
- 10 g bread crumbs
for frying
- 30 mls canola oil
for serving
- Mixed salad leaves
- 2 Mediterranean Delicacies Peppadew peppers, thinly sliced (I used the ones with the feta in them and removed the feta)
- Small handful of toasted Mediterranean Delicacies pine nuts
Method
for the fish cakes
- Place all of the fish into a bowl and break up using your hands or a fork
- Add the dip, pine nuts and flour and mix to combine
- Shape balls using 2 tablespoons of the mixture
- Flatten the balls slightly
for the breading
- Place the pine nuts and flour into a bowl and mix
- Bread each of the fish cakes
for frying
- Place the canola oil into a large frying pan
- Heat over a medium to hot temperature
- Cook each fish cake for 2 and a half minutes per side
- Set aside on kitchen towel to drain and cool
for serving
- Place the mixed salad leaves onto a platter
- Place the fish cakes onto the salad leaves
- Garnish with the Peppadew and pine nuts and serve
Notes
I made 12 fish cakes from my ingredients and served them as a starter without any additional dressing or seasoning.