PRAWN/HAKE CAKES 250 g ready-cooked prawns, shelled 250 g cooked hake fillets, flaked 4 spring onions, chopped 1/3 cup freshly chopped coriander 3 potatoes, boiled and mashed 5 ml spice for Fish Lemon Pepper to taste 1 egg, beaten 120 g flour ½ cup vegetable oil Method: Chop the prawns into chunks and combine with the hake, spring onion, coriander and mashed potato. Add the Fish spice and Lemon Pepper to taste. Gently mould into cakes, lightly brush with beaten egg and dust with a little flour. Place a pan over a medium to high heat and add the vegetable oil. When hot, shallow-fry the fish cakes until cooked through and golden brown on all sides. Serve with fresh rocket leaves and a sweet chili sauce. Credit: Masterchef Cookery club
Posted on: Sun, 24 Nov 2013 07:53:06 +0000
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