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 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 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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