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Fish Cakes
Old recipe from Rhodesia - Zimbabwe today
Ingredients
| 2 | potatoes, boiled and mashed |
| 2 | onions chopped |
| 4 medium | eggs, hard boiled |
| 1 large can(s) | herrings in tomato sauce, 420ml |
| 1 large can(s) | sardines, 110ml |
| 2 | eggs, whisked |
| 50 g | cake flour |
| 2 tsp | baking powder |
| 1/2 tsp | salt |
| cooking oil | |
| 1 handful | parsley, chopped |
| 1 handful | celery, chopped |
| 1/2 tsp | cayenne pepper |
Method
Preparation time: ca. 25 min / Grade of difficulty: medium / Calories per portion: n/a
Drain pilchards and sardines and mash together. Add onions, whisked eggs, flour, salt, baking powder and cayenne pepper and mix well. Add mashed potatoes, parsley and celery and mix well.
Heat oil in a pan, form fish mix into little cakes (burgers) and fry in hot oil until golden brown or done. Drain on paper towel.
Place shelled eggs in the middle of a serving plate and arrange fish cakes around the eggs.
Additional info: Back in those days it was very hard to come by fresh fish, being a landlocked country and living with trade boycotts people had to cope with goods which were available to them e,g, canned fish.
Heat oil in a pan, form fish mix into little cakes (burgers) and fry in hot oil until golden brown or done. Drain on paper towel.
Place shelled eggs in the middle of a serving plate and arrange fish cakes around the eggs.
Additional info: Back in those days it was very hard to come by fresh fish, being a landlocked country and living with trade boycotts people had to cope with goods which were available to them e,g, canned fish.
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