From leftover steamed fish – you know you bought more than enough hake and snoek when you shopped this month – a nice fish frikkie can be prepped and ready in 30 minutes. Add some mash and tomato smoortjie or throw it on toast with hot blatjang(chutney, nuh?), for a lekker vinnige dite.
Ingredients
- Haddock, snoek or hake (I prefer the haddock and hake combo)
- Bread crumbs (make your own by toasting bread and grating it)
- Two grated carrots
- Two finely chopped onions
- 1 tbsp chopped dhanya
- 1 tbsp chopped celery
- Two eggs
- Fish masala
- Salt and pepper to taste
- Deep pan/wok
- Sunflower or olive oil
Method
Mash the fish with a fork in a mixing bowl and add the carrots, onions, breadcrumbs, dhanya, celery, two eggs, fish masala and salt and pepper. Work through with a fork and use two tablespoons to make little balls about the size of a tablespoon for cocktail and dainty palm sizes for big ones.
Rub a little oil on the spoons or your hands, so the frikkie stays a ball.
Pack on a tray and set in the fridge for 15 minutes. To deep-fry, heat oil in a pan and carefully place the frikkies in for about 2-3 minutes on each side.
To ensure it is cooked through, watch for the golden brown colour to appear. Remove from the oil and place on paper towel to release excess oil.
Enjoy with bread or mash and a smoortjie.