Fish Frikadel (Fish Cakes)

Fish Frikadel (Fish Cakes) Come rain or sunshine fish frikadel served with dhal and or 'gesmoorde' tomato is our favourite meal on a Monday in our household. 'Gesmoorde' tomato is made similarly to marinara sauce. Salwaa Smith - Cape Malay Cooking & Other Delights From My Kitchen To Yours - keeping our heritage alive! [caption id="attachment_43285" align="aligncenter" width="300"]Fish Cakes Fish Cakes[/caption] Fish Frikadel Ingredients: 500g hake fillets or 3 tins tuna chunks, in brine, drained 2 slices of bread (preferably a couple of days old) 1 tablespoon cooking oil 1 medium onion, chopped 1/2 teaspoon garlic 1 medium tomato, chopped 1 teaspoon jeera/cumin powder 1 & 1/2 teaspoons leaf masala (curry powder) 1/2 teaspoon borrie/tumeric 1 tablespoon lemon juice Salt to taste Handful chopped parsley 1 medium egg Cooking oil for shallow frying Method: Boil hake in enough water to cover for 5 - 10 minutes. Drain well and flake. If you using tin tuna, drain well before using. Soak the bread in water for 10 minutes squeeze out all the water. Meanwhile, heat the oil in a saucepan, add the chopped onion. Braise until golden brown. Add tomato, garlic, lemon juice and spices, cook 5 minutes until all the spices are combined. Combine the fish, bread, spices with the rest of the ingredients. Shape into flat fish cakes. Shallow fry in medium to hot oil until brown, about 5 minutes on each side. Serve with white rice, dhal or gesmoorde tomato. Makes about 10 fish cakes ©capemalaycooking   [caption id="attachment_43286" align="aligncenter" width="300"]Fish Frikadel / Cakes Fish Frikadel / Cakes[/caption] Dhal Curry 2 cups of dhal washed and drain Cook untill soft with 1tsp each of garlic, ginger, salt and turmeric approximately 20 - 30 minutes Add water as needed Meanwhile braise one large onion in a separate pan in; 1 Tbsp oil 1 Tbsp butter Add 2-3 chillies 1/2 tsp mustard seeds 1 large tomato chopped in small pieces Braise for about 5 - 7 minutes When Dhal is soft and ready stir onion mixture into dhal. Garnish generously with dhanya and a couple of mint leaves ( mint leaves are optional but it does give a lovely taste to the dhal) @capemalaycooking Gesmoorde Tomato (Marinada) Sauté a large peeled and chopped onion in a tbsp of oil. Add 2 finely chopped cloves of garlic, green chilli, 1 small chopped green pepper, 1/2 salt, 1/4 tsp dried mix herbs, 2-3 large red tomatoes. You may use 1 tin of chopped tomatoes instead of the fresh tomatoes. Add 1 tbsp tomato paste. Season and cook until well blended and the vegetables are soft. @capemalaycooking   img_1955

Leave a comment

Please note, comments must be approved before they are published