600g potatoes, peeled and quartered
600ml milk
1 NOMU Cook’s Collection Whole Bay Leaf
3 whole peppercorns from your NOMU Black Pepper Grinder
½ onion
600g fish (eg salmon, hake, haddock)
4 spring onions, finely chopped
15g parsley, finely chopped
1 tsp NOMU Seafood & Fish Grinder or Seafood Rub
NOMU Sea Salt and NOMU Black Pepper, to season
1 large free-range egg
2 tbsp flour
Vegetable oil, for shallow frying
Boil the potatoes in salted water until soft. Drain and mash.
Pour the milk into a saucepan. Add the bay leaf, peppercorns and onion and place over medium heat. Bring to a boil and then add the fish, making sure it is fully submerged in the milk. Switch of heat and leave to poach for 6 minutes. Remove the fish from the poaching liquid and drain well.
Flake the flesh and add to the mashed potato, along with the spring onion and parsley. Stir to combine. Season with NOMU Seafood Grinder, salt and pepper. Add the egg and flour and mix through.
Divide the fish cake mixture into 8 pieces and shape into 2cm thick cakes. Shallow fry the fish cakes in oil until golden and cooked through.
Tip: Make a delicious mayo dipping sauce for your fish cakes by combining 1/2 cup NOMU MAYU, 1 tbsp finely chopped baby capers and a squeeze of lemon juice. Season to taste and serve.
Use your favourite fish or combine flavours for added depth and character, like salmon and haddock. If you can find beautiful crab meat, all the better! These are also ideal when made bite-size for kiddies parties.
600g potatoes, peeled and quartered
600ml milk
1 NOMU Cook’s Collection Whole Bay Leaf
3 whole peppercorns from your NOMU Black Pepper Grinder
½ onion
600g fish (eg salmon, hake, haddock)
4 spring onions, finely chopped
15g parsley, finely chopped
1 tsp NOMU Seafood & Fish Grinder or Seafood Rub
NOMU Sea Salt and NOMU Black Pepper, to season
1 large free-range egg
2 tbsp flour
Vegetable oil, for shallow frying
Boil the potatoes in salted water until soft. Drain and mash.
Pour the milk into a saucepan. Add the bay leaf, peppercorns and onion and place over medium heat. Bring to a boil and then add the fish, making sure it is fully submerged in the milk. Switch of heat and leave to poach for 6 minutes. Remove the fish from the poaching liquid and drain well.
Flake the flesh and add to the mashed potato, along with the spring onion and parsley. Stir to combine. Season with NOMU Seafood Grinder, salt and pepper. Add the egg and flour and mix through.
Divide the fish cake mixture into 8 pieces and shape into 2cm thick cakes. Shallow fry the fish cakes in oil until golden and cooked through.
Tip: Make a delicious mayo dipping sauce for your fish cakes by combining 1/2 cup NOMU MAYU, 1 tbsp finely chopped baby capers and a squeeze of lemon juice. Season to taste and serve.
Use your favourite fish or combine flavours for added depth and character, like salmon and haddock. If you can find beautiful crab meat, all the better! These are also ideal when made bite-size for kiddies parties.
41 Aviation Crescent, Airport City, 7490,
Cape Town, South Africa
Tel: +27 21 386 2000
Subscribe to our Newsletter
SAFE & SECURE SHOPPING
Once a week we send out an entirely delicious, but slightly unusual FREE Recipe Mailer. In a world of bland corporate mailers, SUBSCRIBE to ensure you don’t miss out on one of the more peculiar mailers you will receive this week…
How can we (ahem) serve you today?
Connect with us on WhatsApp by simply scanning the QR Code or by clicking the button below.
