POLOKWANE – Fishcakes are usually associated with hake but they can be made with most fish.
With this recipe, chives are added to the fishcakes.
Chives are the smallest and most delicate member of the onion family. They have long, thin green blades that are hollow inside.
They have a mild, grassy flavour similar to baby spring onions or young leeks.
- 500g potatoes, peeled and cubed
- 4 tins tuna in salt water, drained
- 1 onion, grated
- 1 lemon (zest and juice)
- 1 x KNORR Sour Cream and Chives Potato Bake Sauce
- 250ml cake flour
- 3 eggs, lightly beaten
- 500ml breadcrumbs
- sunflower oil (for shallow frying)
- Steam or boil the cubed potatoes until soft then mash.
- Combine mashed potato with tuna, onion, lemon zest and juice and the contents of the sachet of KNORR Sour Cream Chives Potato Bake.
- Season (to taste) with a little freshly ground black pepper then shape into patties.
- Place the cake flour, eggs and breadcrumbs into separate bowls.
- Dip a fishcake into flour then shake off the excess then dip in beaten egg then into breadcrumbs to coat.
- Heat oil in a fry pan and fry the fishcakes in batches until golden brown then allow to drain on paper towel.
- Serve with a fresh side salad and mayonnaise.
- For a lighter take on this recipe drizzle the fishcakes with oil and oven bake instead of shallow frying
This recipe was provided by What’s for Dinner.