Austerity Fishcakes

Austerity Fishcakes

Made on 2^nd January with a 425g tin of Lucky Star Middlecut I was given at the launch of Lannice Snymans book Out of the Can and inspired by her Pilchard Fishcakes Recipe.

1 x 425g tin of Lucky Star Middlecut

2 medium potatoes, peeled, cut into cubes and boiled

1 medium onion, finely chopped

1 Tbs sunflower oil

2 Tbs finely chopped parsley

grated rind of 1 lemon

2 eggs, whisked

sea salt and freshly milled black pepper

Austerity Fishcakes in preparation

Method:  Drain the fish and remove the skin. The choice to leave the bones in is yours, they are quite soft and edible.  Mash the fish with a fork.  Prepare and mash the potatoes and cool.  Fry the onions in oil until light golden, drain and cool.  In a bowl, mix together all the ingredients, season well and form into 8 fishcakes on a floured board.  Fry gently in sunflower oil until well browned in both sides.

Serve with a cheek of lemon or lime, crisp rustly French fried chips and a salad. We drank Ken Forrester Chenin Blanc with it – great match

This book is an enchanting tour through the gastronomic heart of South Africa and helps us discover its history, cuisine and cultural traditions.  There are glimpses into dishes of the past which use current food techniques.

The photography is fabulous – the food you can almost eat off the page.  The people and the scenery make it an ideal gift for an overseas visitor.

Lannice is a busy author and has a series of books in her stable.  Click on the kalahari.net icon on the right to but this book now.