Siba's lunchbox-friendly fish cakes
| Recipe By: | Siba Mtongana |
| Serves: | 4 - 6 |
| Cooking Time: | 15 minutes |
| Prep Time: | 15 minutes |
Ingredients
- 2 T canola oil
- 1 small red onion, finely chopped
- 2 cloves garlic, finely chopped
- 1 spring onions, roughly chopped
- 1 t Cape Malay curry powder
- 375 g butternut peeled, cooked and mashed (it should be dry, not too wet)
- 60 g Flour, plus extra for dusting
- 120 g panko breadcrumbs
- 4 x 170g cans tuna in brine, drained
- Sea salt and freshly ground black pepper, to taste
- 1 T smoked BBQ sauce
- Woolworths tartare sauce, for serving
- Seasonal fruit on skewers, or a green salad, for serving
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
- Heat the oil in a large pan and sauté the onion for 4 minutes until soft and translucent. Add the garlic and spring onion and cook for 1 minute. Add the curry powder and stir for 30 seconds, taking care not to burn the spice.
- Add the mashed butternut and stir until combined. Add the flour, a heaped spoonful at a time, and stir well. Stir in the drained tuna until well combined. Season with salt and pepper.
- Switch off the heat and allow the mixture to cool slightly until cool enough to handle. In a tray or plate, mix the extra flour and breadcrumbs. Heat a nonstick pan with enough oil for shallow frying. Shape 2 T of the mixture into a ball using your hands. Repeat with the remaining mixture.
- Dust the fish cakes in the breadcrumb-and-flour mixture flattening them slightly to form mini fish cakes. Fry in oil for 1½ minutes on one side and 1 minute on the other.
- Gently remove from the pan and drain on wire rack lined with kitchen paper. Allow to cool completely before packing into an airtight container to refrigerate or pack for lunch.
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