Durban-Style Fish Cakes

Durban-style fish cakes

Ingredients
6 tbsp Kerrygold Butter
1 kg hake medallions
Salt, to taste
Black pepper, to taste
500g potatoes, boiled
1 onion, finely diced
2 tsp crushed garlic
60g coriander, roughly chopped
3 green chillies, finely diced
2 tsp cumin powder
2 tsp coriander powder
2 large eggs

Crumbing
1 cup flour
3 large eggs, lightly whisked
1 1/2 cups breadcrumbs
250ml vegetable oil

Method 

Season the fish lightly with salt and pepper.

In a large frying pan, heat 6 tbsp of Kerrygold Butter.

Add half the fish and fry for 4 minutes per side. Transfer to a dish and continue with the remaining fish.

To a mixing bowl, add the boiled potatoes and mash till smooth. Add in the spices, garlic, coriander, chillies, eggs, and fish.

Gently stir through to combine.

Using a 1/3 measuring cup, scoop out the fish cake mixture. Form the fish cakes using your hands and set aside. Do this with the remaining mixture.

Crumbing 

Add the flour, whisked eggs, and breadcrumbs to separate bowls.

 Coat each fish cake in the flour first, then the egg making sure to allow the excess to drip off, then coat in the breadcrumbs.

 Heat the oil in a pan over medium-high heat. Shallow fry the fish cakes in batches for 2-3 minutes on each side until golden, transfer to a paper towel-lined dish. 

Serve warm with lemon wedges and tartare sauce. Enjoy!