These crunchy fish cakes are refreshing and zesty.
- 20 mins
- 2 lemons
- 500g hake fillets, cubed
- 1½ cups cooked IMBO Kidney Beans
- 15ml Dijon mustard
- 250ml breadcrumbs
- 60ml olive oil
- Grate the zest of 1 lemon. Blitz the lemon zest, hake, butter beans and mustard until well combined. Season.
- Shape the mixture into 8 even-sized patties. Coat the fish cakes with the breadcrumbs.
- 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.
Magazine issue date: January, 2017