Let’s make some fish cakes using king fish steaks. I really love preparing this recipe because it is very simple and quick to make. A fish cake is very similar to a croquette. It consists of boneless fish steaks or any other seafood, cooked and mashed together with boiled potatoes, most of the time coated in breadcrumbs or herbs, then fried. We will use maize meal (unga ya ugali) to coat it. I feel maize meal gives the fish cake a crispy texture on the outside and leaves it moist on the inside. You can use any type of fish just in case you don’t get king fish steaks. Serve it with some delicious easy to make garlic sauce with a side of soft lettuce.
What you’ll need:
1/2 kg king fish steaks
1 teaspoon black pepper
Salt to taste
1 teaspoon garlic ginger paste
1/4 teaspoon crushed cumin
2 lime juice
1/2 kg potatoes peeled and cut into cubes
Handful of coriander chopped
1 cup maize meal (ugali flour)
Soft lettuce to serve
Vegetable oil for frying
What to do:
Marinate the fish with black pepper, salt to taste, garlic ginger paste, crushed cumin and lime juice.
In a hot pan add a tablespoon of oil and fry the fish on each side for at least 5 minuets until golden brown.
In a separate pan with water, boil the potatoes until soft.
Once potatoes have cooled, transfer to a bowl and mash and then add the fish chunks and mash. Add the coriander and one egg, once well-combined, mold into patties. In a separate bowl break one egg and add 2 teaspoons of water.
Beat the egg using a fork to make an egg wash then dip the patties in the egg to coat them. Remove the patties from the dip and place them in a bowl of maize flour to coat them well. In a large non-stick pan, shallow fry them over medium high heat on both sides until golden brown. Drain the fish cakes on paper towels before serving with soft lettuce and a garlic yogurt dip on the side.
To make the garlic yogurt dip, you will need:
250ml plain yogurt
1 teaspoon garlic paste
Salt and pepper to taste
Mix everything in a small bowl and serve it as a dip for the fish cakes