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Fish cakes

Fish cakes

Taken from Catch It Cook It by Hennie Crous.


  • 500 g minced Mackerel, or any other leftover fish; hake or tuna should also work well
  • 750 ml white rice, cooked
  • 2 small carrots
  • 1 large onion
  • ½ bunch of coriander
  • 4 spring onions, finely chopped
  • 2 eggs, lightly beaten
  • 10 ml garlic and herb seasoning, or other seasoning of your choice
  • salt and pepper to taste
  • juice of 1 lemon
  • 45 ml Worcester or soy sauce
  • Plain flour for thickening
  • 30 ml olive oil


  1. Put the rice and minced fish in a large mixing bowl. In a food processor blend the carrots,
  2. onion and coriander. Add to the rice and fi sh. Add the spring onions, eggs, seasoning,
  3. lemon juice and Worcester or soy sauce and mix well with your hands.
  4. If the mixture is too wet, add a little flour.
  5. Roll the mixture to form fish cakes, coat with fl our and refrigerate until they are needed.
  6. (Refrigeration will firm up the patties so they won’t fall apart when you cook them.)
  7. Heat the olive oil in a non-stick pan and cook the fish cakes until golden brown.
  8. They should require only about 2 minutes on each side.
  9. Serve fish cakes with mashed potatoes and a green salad.

Makes about 15 cakes

Click here for more information on Catch It Cook It.

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