Nile Perch Fish Cakes

Make fish cakes from leftover steamed or poached Nile perch. If Nile perch is unavailable use other white fleshed fish Ling, Blue-eye Trevalla, Coral Trout, Emperors and Mahi Mahi which are fish with firm, white flesh. These fish are popular choices for many recipes as their flavour is not as characteristic as pink or red-fleshed fish and their firm texture means they hold together well in a variety of cooking. There are many species of fish in the ocean and one can be substituted for one another. If a recipe calls for a particular species which is unavailable or is too expensive on the day you’re shopping, your fishmonger will help in suggesting a suitable substitute.

Ingredients make 6 patties

300 g steamed Nile perch

100 g mashed potato

15 g finely chopped spring onions

60 g shredded zucchini

30 g finely chopped red capsicum

Method

Place all ingredients in a large bowl and mix until evenly combined. Divide into six portions and shape into disks. Place 2 tablespoon butter or oil in a frying pan over medium heat. Cook the fish cakes for approx. 4 minutes on each side. Serve with boiled potatoes, steamed vegetable, Mornay sauce and a slice of Lime.

Note: The fish cakes can also be dipped in flour, eggs and breadcrumbs before being deep fried.