Everybody is probably of the opinion that their mothers are the best cooks, but I’m really fortunate to boast with a mother who is a genie when it comes to home-cooked meals. Comfort foods like stews, pastas and good old boerekos are her specialty and she excels in warm puddings and custard slices.
On a resent visit to her lovely cottage in Still Bay, she treated us with these tasty fish cakes. They are absolutely divine when served hot with lemon wedges and a green salad. The day after we tackled the 11 km beach hike from Still Bay to Jongensfontein and the cold fish cakes were a wonderful snack while we admired the beautiful landscape.
300 g cob or any white fish
1 can of tuna
1 can of minced sardines
1 can tomato flavour sardines
3 mashed potatoes
1 teaspoon fish spice
1 teaspoon lemon pepper
Handful of chopped parsley
Handful of Kellogg’s crumbs
1. Mix all the ingredients together, with the exception of the crumbs.
2. Using your hands, form balls of the mixture. You can use some flour to prevent it from sticking to your hands.
3. Cover the fish balls with Kellogg’s crumbs and fry in a pan in a splash of oil.
4. Serve hot or cold with lemon wedges and a green salad.