Cape Malay fish cakes in a stack with greens to garnish

Fish cakes: Quick and easy recipe packed with flavour. Image: Adobe.

Cape Malay fish cakes: Just one more way to enjoy South African seafood

Something fishy is going on and it’s delicious. Our Cape Malay fish cakes are the perfect winter meal for the whole family. Because everything fried is good for the soul.

Cape Malay fish cakes in a stack with greens to garnish

Fish cakes: Quick and easy recipe packed with flavour. Image: Adobe.

During the cold months, you want to enjoy food that’s warm and hearty, satisfying you so that you forget about the cold. Some of the most iconic proudly South African food comes from the Western Cape in the Malay community. The combination of fresh fish, aromatic spices and some good ol’ frying oil make these Cape Malay fish cakes the best way to warm up with your family.

Making Cape Malay fish cakes

The recipe calls for butterfish but you can use cod, salmon or any of your favourite fish as long as you make sure to get rid of bones. Use your food processor to make a crumbly fish mixture without it becoming a paste and you can do that with pulsing. You want to shallow fry them until golden and then just finish them off in the oven.

You can dip them into a homemade mayo, garlic and mustard dip or use a mustard dressing before serving.

Something fishy is going on and it’s delicious. Our Cape Malay fish cakes are the perfect winter meal for the whole family. Serve and enjoy.

Cape Malay fish cakes recipe

5 from 1 vote
Recipe by Irene Muller Course: MainCuisine: South AfricanDifficulty: Easy
Servings

8

servings
Prep time

15

minutes
Cooking time

20

minutes
Total time

35

minutes

Ingredients

  • 500 g butterfish (if not available use salmon or cod)

  • 250 g mashed potato

  • 2 red onions

  • 2 eggs

  • 1 knobs fresh ginger, finely chopped

  • 1 pinch mild curry powder

  • 1 pinch chilli powder

  • ½ bunch parsley, finely chopped

  • 2 freshly squeezed lemons

  • mustard dressing ingredients

  • 2 tbsp grain mustard

  • 200 ml single cream

  • 1 freshly squeezed lemon

  • 1 pinch salt and pepper

Method

  • Preheat the oven to 190°C.
  • Using a food processor, blitz the butterfish, still leaving it chunkey.
  • Mix together all other ingredients but make sure it does not form a paste.
  • Roll the fish mix into balls (120 g), lightly flour them and shape them into fish cakes.
  • Heat vegetable oil in a non-stick frying pan, lightly brown the cakes on both sides.
  • Finish them off in the pre-heated oven for 8 – 10 minutes.
  • Drizzle the whole grain mustard dressing over the fish cakes and garnish with a fresh side salad and lemon wedges.

Notes

Did you make this recipe?

Tag @the.south.african on Instagram and hashtag it #recipes

Like this recipe?

Follow us @thesouthafrican on Pinterest

Are you in the mood for more traditional South African seafood recipes? We have so many recipes for you to try out. Just have a look at our recipe page and start cooking!

If you would like to submit a recipe for publication, please complete our recipe form here.