THAI FISHCAKES WITH SWEET CHILLI SAUCE

- METHOD -

Peel potatoes, quarter and boil until soft. (NB: do not add any salt when you boil the potatoes as the Asian Stirfry seasoning contains all the sea salt you’ll need.) Once soft, drain in a colander and leave for a few minutes to dry. Mash the potatoes. Steam the hake or pan fry, then flake it, taking care to remove any bones and skin.

Finely slice the spring onions, both the white and green bits, and pan fry in the butter for a minute or two until it starts to soften. Remove from the heat, add the mash and Cape Herb & Spice seasoning and mix through thoroughly. Gently fold in the fish and chopped coriander. Roll two tablespoons of the mixture into balls and then press flat very gently with your hands. It helps to lightly flour your hands when you are doing this. If you have time – it’s not a train smash if you don’t – place the fishcakes in the fridge for 30 minutes to firm up. (You could also pre-make them up to this point, then leave them in the fridge overnight for the next day.)

Dip the fishcakes in flour, then the egg and then the breadcrumbs. Preheat a non-stick pan, add a dash of oil and panfry the fishcakes until golden on both sides. Serve straight away.

Recipe concept & photography by Lizet Hartley.

Lizet Hartley is a freelance stills and reel food stylist, food photographer and recipe developer. In her spare time she – rather predictably – cooks. Get more of her recipes on her blog at http://www.melkkos-merlot.co.za