Preheat oven to 200 degrees. Start by peeling and chopping the potatoes, butternut and sweet potato in large chunks. Put in a pot filled with water, one bay leaf, a hint of mixed herbs, and two cloves garlic and put to boil. You will know once they’re ready when they slide easily off a fork. Be careful not to overboil them because they will break down and become too watery to mash and lose flavor in the process. Once ready, remove them from the water, throw away the bay leaf and put everything else in a bowl. Mash them with butter until smooth.
Follow by cooking fish fillets on a pan. Flip and cook both sides evenly. After 10 minutes, remove from pan and put in a bowl and leave to cool. Once fish has cooled, break it down in chunks with your fingers, carefully removing any small bones (if any) and mix into the mash. Follow by peeling and mincing onion and garlic, and add to the mash as well. Add a hint of black pepper, salt to taste, a bit of chili powder and 1/4 cup breadcrumbs and mix everything well with your hands. Beat the eggs on a plate and set aside. In another wide plate, pour breadcrumbs with a bit of mixed herbs.
Follow by rolling the fish-potato mash into little balls and flattening them between your hands into a circular shape. Then dip into the eggs and then into the breadcrumb mixture and straight onto a greased baking tray. You can also pan fry them if you do not have an oven, just make sure to use minimal oil, to keep them healthy.
For the garlic dip Mix Minced garlic, mayonnaise, squeeze of lemon and pinch of salt together to make dip.
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