Recipe from Salwaa Smith - Cape Malay Cooking & Other Delights
Ingredients
- 500g hake fillets or 3 tins tuna chunks, in brine, drained
- 2 slices of bread (a couple of days old)
- 1 tablespoon cooking oil
- 1 medium onion, chopped
- ½ teaspoon garlic
- 1 medium tomato, chopped
- 1 teaspoon jeera/cumin powder
- 1½ teaspoons leaf masala (or curry powder)
- ½ teaspoon borrie/turmeric
- 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 to 10 minutes. Drain well and flake.
Soak the bread in water for 10 minutes and squeeze out all the water.
Meanwhile, heat the oil in a saucepan, add the chopped onion and braise until golden brown.
Add tomato, garlic and spices, cook for 5 minutes until all the spices are combined.
Combine the fish, bread, spices with the rest of the ingredients.
Shape into flat fish cakes and shallow fry in hot oil until brown on each side. Serve with rice, dhal or lekker gesmoorde tomato.