Curried Millet and Smoked Snoek Fishcakes
Millet is an under-used ancient grain packed with fibre, B vitamins and other important nutrients. Combine millet with smoked snoek, garlic, chillies, coriander and a touch of spice to create delicious, nutritious fishcakes - how about making a few extra for popping into lunchboxes the next day?
- 125 ml millet flour
- 400 ml water
- 50 g packet Knorr curry Vegetable Soup divided in half
- 45 ml canola oil
- 1 large onion, finely chopped
- 2 garlic cloves, finely chopped
- 1 red chilli, deseeded and finely chopped
- 400 g hot smoked snoek, deboned & flaked
- 30 g coriander, chopped
- Zest of 1 lemon
- Robertsons Atlantic sea salt, to season
- Robertsons ground black peppercorns, to taste
- Rinse the millet thoroughly.
- Put the millet into a pot with the water and half a packet of Knorr Curry Vegetable Soup powder. Bring to the boil then reduce the heat down to a simmer. Put a lid on and allow to cook for 15-20 minutes until cooked and the liquid has been absorbed. Put aside to steam and cool.
- Preheat the oven to 200C.
- Line a large baking tray with baking paper.
- Heat 15ml oil in a pan over a medium-low heat. Add the onion, garlic and chilli, and allow to cook slowly until soft, 10-15 minutes. Remove from the heat and allow to cool.
- Combine the millet, onion-mix, remaining Knorr Curry Vegetable Soup powder, flaked snoek, coriander and zest together. Season to taste with salt & pepper. Shape the fish cakes into evenly sized patties (12 larger or 16 smaller) and put them in the fridge to firm up for 30 minutes.
- Using the remaining oil, over a medium heat, gently fry the fish cakes in batches until golden on both sides. Place them on the lined tray and put them in the oven for 5 minutes to heat through.
- Serve the fish cakes with dipping sauce or side of your choice.
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