crunchy fish cakes

crunchy fish cakes

These crunchy fish cakes are refreshing and zesty.

  • 20 mins
  • 4
  • Intermediate

INGREDIENTS

  • 2 lemons
  • 500g hake fillets, cubed
  • 1½ cups cooked IMBO Kidney Beans
  • 15ml Dijon mustard
  • 250ml breadcrumbs
  • 60ml olive oil

METHOD

  1. Grate the zest of 1 lemon. Blitz the lemon zest, hake, butter beans and mustard until well combined. Season.
  2. Shape the mixture into 8 even-sized patties. Coat the fish cakes with the breadcrumbs.
  3. Heat the oil on medium-high and fry fish cakes for 5-6 minutes on each side or until cooked.

FEATURE: VICKIE DE BEER ASSISTED BY JULIA VAN MAARSEVEEN AND INGE BARTSCH
PHOTOS: LEE SCHWAGELE

Did you know:

Research has shown that eating pulses can lower cholesterol and blood pressure, which are both risk factors for heart disease. So stock your pantry and include IMBO pulses at least 3 times a week in your meals.

Sponsored by Spekko and IMBO for the dinner a day newsletter series.

 

Magazine issue date: January, 2017


Joni van der Merwe

About Joni van der Merwe

Your Family’s Digital editor. Avid retweeter. When I’m not scrolling Instagram you’ll find me in my garden. Keen on DIY and I don’t believe there’s anything that can’t be fixed with some chalk paint.

Top