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Rama Fish Cakes


Rama Fish Cakes
Recipe by: Amanda Manyatshe
Serves: 4 - 6
Preparation: 10 minutes
Cooking: 20-25  minutes
4 tablespoons oil
1 clove garlic, minced
2 cups cauliflower rice, cooked
salt and pepper to taste
2 cans pilchards, drained
1 tsp lemon zest
1 red onion, chopped
2 Tbsp mint, chopped
2 Tbsp coriander, finely chopped
4 chilies, finely chopped (optional)
2 eggs
½ cup almond flour
4 Tbsp flax meal
Rama for frying
Sweet chili and yoghurt dipping sauce, to serve
Heat the oil in a pan over medium-high heat. Add the garlic and fry until fragrant.
Add the cooked cauliflower rice and season with salt and pepper. Cook until the cauliflower rice is crispy and tender.
Place pilchard in a bowl and flake with a fork. Set aside.
Add the cooked cauliflower rice, grated lemon zest, red onion, mint, coriander, chilies, eggs, almond flour and flax meal. Ajust seasoning and mix until well combined.
Use a ¼ measuring cup to make the fish cake patties. Spoon the mixture into the cup and press it down until even. Over a chopping board, gently tap out the fish cake patties. You can reshape the patties. Repeat with the remaining fish cake mixture. You can also flatten round balls to make the patties. Set aside to fry.
Add Rama to a frying pan and fry the fish cake patties for 5 minutes or until golden brown. Only flip the patties once they are golden brown to avoid breaking them.
Serve the fish cake patties with a sweet chili yoghurt dipping sauce.

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