Ingredients
- 500g hake fillets or 3 tins tuna chunks, in brine, drained
- 2 slices of bread (preferably a couple of days old)
- 1 tbsp cooking oil
- 1 medium onion, chopped
- ½ teaspoon garlic
- 1 medium tomato, chopped
- 1 tsp jeera/cumin powder
- 1½ tsp leaf masala (curry powder)
- ½ tsp borrie/turmeric
- 1 tbsp lemon juice
- Salt to taste
- Handful chopped parsley
- 1 medium egg
- Cooking oil for shallow frying
Method
Boil hake in enough water to cover for 5 to 10 minutes.
Drain well and flake.
Soak the bread in water for 10 minutes and squeeze out all the water.
Meanwhile pour one tablespoon of oil in a saucepan, and add the chopped onion.
Braise until golden brown.
Add tomato, garlic and spices, cook for 5 minutes until all the spices are combined.
Combine the fish, bread and spices with the rest of the ingredients.
Shape into flat fish cakes.
Shallow fry in hot oil until brown, about 5 minutes on each side.
Serve with white rice, dhal or tomato relish.