–recipe –

fish frikkadels with rougail



 –RECIPE–

fish frikkadels with rougail



RECIPE: FISH frikkadels with rougail
Frikkadels  fishcakes. Big, fat ones are fab for dinner, while smaller ones work with  pre-dinner drinks. Fish frikkadels may be flavoured in various ways; here is an Indian spin. Any FISH WITH A STORY can be used, freshly-cooked for the occasion, left-over from a baked or braaied fish.  Rougail – a salady garnish of Tamil origin that has made its home in the Indian Ocean islands – rounds things off gloriously.




Serves: 6–8 (makes 12 frikkadels)

Prep time: 15 minutes

Cooking time: 15 minutes

Works well with: any Fish With A Story

Occasion:
Leftovers, Easy weekday




Ingredients

500 g smoked, cooked  fish fillets or flaked leftovers

300 g potatoes, peeled and diced 

60 ml chopped coriander 

2 eggs, lightly beaten 

salt and milled black pepper 

juice of 1 lemon or lime 

250 ml toasted breadcrumbs 

2 limes, to serve 

vegetable oil

 

Method

  1. Skin and flake the fish.

  2. Cook the potatoes in a saucepan of salted boiling water. Drain well and mash.

  3. Mix in the fish, coriander and egg, and flavour with salt and pepper and a good squeeze of lemon or lime juice.

  4. Shape into patties, flattening them between your palms. Coat with toasted crumbs. 

  5. Cut the limes in half, brush generously with oil and grill in a frying pan until lightly charred and smoky.

  6. Heat oil in a medium frying pan for shallow-frying, and fry the frikkadels until crisp and golden; 2 or 3 minutes on each side should do it. 

  7. Serve hot or at room temperature – never chilled, as they lose all their flavour. Rougail (recipe below) and charred limes can be presented alongside or in separate bowls.



Rougail 

34 spring onions, finely chopped 

3 roma or plum tomatoes, chopped 

60 ml chopped coriander 

salt and milled black pepper 

olive oil 

lime juice 


Mix the spring onions, tomatoes and coriander, and season with salt and pepper. Add a little olive oil and lime juice. Spoon into a bowl. 

 



 

Recipe credit:
Tamsin Snyman Publishers

 


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