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

Digital editor I’m getting married in 2018 and I think it’s the perfect time to focus on my relationship with not only my fiance but my friends, family and colleagues too. I want to nurture and cherish the people I love by being more understanding and present in their lives.

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