Pickled pear salad with fish cake
| Recipe By: | TASTE |
| Serves: | 4 |
| Cooking Time: | 25 minutes |
| Prep Time: | 20 minutes |
Ingredients
- 4 Ripe pears, peeled, quartered and pips removed
- red wine vinegar, to serve
- 1 cinnamon sticks
- 2 Tbsp brown or treacle sugar
- 250 g potatoes, washed and peeled
- 4 Tbsp olive oil, to drizzle
- 2 onions, roughly chopped
- 4 garlic cloves, finely chopped
- 2 Tbsp chilli flakes
- 200 g smoked snoek fillets
- 15 g parsley, roughly chopped
- 1 lemon, juiced and zested
- salt and pepper to taste
- canola oil, for frying
- flour, for coating
- 3 large free-range egg, lightly beaten
- 150 g panko breadcrumbs
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Cooking Instructions
- Place the pears, red wine vinegar, cinnamon and sugar in a saucepan. Bring to a gentle boil, then simmer for 15–20 minutes, or until the fruit is soft and pink in colour. Set aside to cool.
- Fill a large saucepan to three-quarters with water and bring to the boil. Add the potatoes and cook until soft. Drain and allow to cool slightly.
- Heat the olive oil in a pan and fry the onions, garlic and chilli flakes.
- Using a large metal spoon, mash the potatoes in a bowl, then add the onion mixture.
- Break up the smoked snoek fillets and add to the mashed potatoes with the parsley, lemon juice and zest. Season to taste.
- Heat the canola oil in a pan. Shape the snoek mixture into 8–10 medium-sized fish cakes.
- Coat each fish cake in flour, then dip it into the beaten egg. Remove from the egg mixture and roll in the panko breadcrumbs.
- Fry the fish cakes in batches until golden brown and crisp. Drain on kitchen paper.
- Serve with the pickled pear salad.
FLAVOUR NOTE
Experiment by adding ginger, garlic and fenugreek.
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