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Fish Cake (Fish Frikkadels)
Fish recipe from the Cape
Ingredients
| 100 g | white bread (appr. 5 slices) |
| 500 ml | milk |
| 750 g | stock fish, such as hake, deboned and minced or finely chopped |
| 4 clove(s) | garlic, crushed |
| 1 medium | onions, finely chopped |
| 1 tsp | ground cumin |
| 1 | egg |
| 1/2 tsp | salt |
| 1 handful | fresh coriander, chopped |
| 1 handful | fresh parsley, finely chopped |
| 250 ml | sunflower oil |
Method
Preparation time: ca. 35 min / Grade of difficulty: medium / Calories per portion: n/a
Break the bread into pieces and soak it in the milk. Mix the fish with the garlic, onion, cumin and egg ans salt. Squeeze the liquid out of the bread and add the bread to the mixture, with the coriander and parsley.
Heat the oil in a frying pan over medium heat. Roll the mixture into palm-sized flat balls and place them into the hot oil. Gently flip them over when they are golden brown on one side. When ready place them on kitchen paper to absorb excess oil.
Heat the oil in a frying pan over medium heat. Roll the mixture into palm-sized flat balls and place them into the hot oil. Gently flip them over when they are golden brown on one side. When ready place them on kitchen paper to absorb excess oil.
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