Ingredients

Method

For the fish cakes:
• 1 x 500 g packet Woolworths peeled and cubed sweet potatoes
• 10 g coriander, chopped
• 2 t each Woolworths prepared chilli, garlic and ginger
• 2 lemons, zested and juiced
• sea salt and freshly ground black pepper, to taste
• 1 x 500 g punnet Woolworths hake pickled fish (reserve the pickling liquid and onions)
• 3 large free-range eggs, beaten
• 250 g flour, seasoned with salt and pepper
• 60 g Woolworths breakfast seed mix
• 1 x 145 g tub Woolworths breadcrumbs
• mint, for serving
• coriander, for serving
• mayonnaise, for serving
For the apricot dipping sauce:
• 100 g Woolworths dried Turkish apricots
• 1⁄4– 1⁄3 cup reserved fish pickling liquid
• salt, to taste
• 1 lime, juiced
For the Cape Malay oil:
• 1⁄3 cup canola oil 1
• 1 T Woolworths Cape Malay curry spice

Method

Ingredients

1. Cook the sweet potato according to package instructions. Drain, then mix with the remaining ingredients.

2. Combine using your hands, then shape into bite-sized fish cakes, about 45 g each. Chill for 30 minutes.

3. To batter, dip each fish cake into the egg, then the flour, and into the egg once more. Mix the seeds and breadcrumbs and roll the fish cakes in the mixture to make a crust. Fry in batches in the air-fryer at 180°C for 10–15 minutes.

4. To make the dipping sauce, soak the apricots in hot water while you make the fish cakes. Once softened, drain and blend with the remaining ingredients.

5. To make the Cape Malay oil, heat the oil in a pan, then add the curry spice and remove from the heat. Allow to cook in the residual heat, then drizzle over the fish cakes.

6. Serve the fish cakes with the herbs, mayonnaise and oil.

Find more pickled fish recipes here.

Photographs: Myburgh Du Plessis
Production: Hannah Lewery
Food Assistant: Sophia-Maria Du Plessis & Bianca Jones