A tasty and easy recipe for Easy Peasy Fish Cakes
210 gram tin salmon or tuna
2 thick slices of bread, crumbled
mashed potato for a gluten-free option
Oil for frying
Flavourings, according to taste:
1 or 2 spring onion, chopped
Freshly chopped garden herbs such as basil, chives, dill, marjoram, parsley
1/2 teaspoon (2 ml) Worcestershire sauce
1/2 to 1 tablespoon tomato sauce
1/2 to 1 tablespoon mayonnaise
1/2 tablespoon sweet chilli sauce
2 teaspoons lemon juice
Ground black pepper
Empty contents of the can (the fish and liquid) into a medium-sized mixing bowl.
Break the eggs into the bowl and beat lightly with a fork to combine the whites and yolks.
Add the flavourings, for instance spring onions, herbs, Worcestershire sauce,
tomato sauce, sweet chilli sauce, and lemon juice.
Crumb the bread. The easiest way is to use a food processor, or you can grate frozen bread.
Add enough bread crumbs to make the mixture firm. You should be able to spoon it into the pan easily and the egg should not run from the edges of an uncooked patty.
Heat a frying pan to medium temperature and add about 1 tablespoon cooking oil.
Spoon a few patties into the pan. Fry for 3 to 5 minutes on each side, until golden brown, firm, and cooked through.
Serve with tomato, tartare or a tangy sauce, freshly ground black pepper and lemon wedges.
This recipe and photo is from the Rainbow Cooking website, where you will find a collection of mostly South African recipes, both traditional and modern.