Spicy Corn
Fishcakes
Spicy Corn
Fishcakes
Fishcakes
With its soft hake, potatoes and corn filling, this fishcake recipe reveals something with plenty of substance. The fishcakes have just the right amount of spice and their crispy-fried coating makes them all the more indulgent. These make for perfect appetisers at dinner parties or even a great way of spoiling yourself with a delicious snack. Be sure to use sustainable fish for a truly guilt-free meal. Serves: 4
600 g potatoes, peeled and diced
410 g Rhodes Whole Kernel Corn in brine, drained
Handful coriander leaves, chopped
Grated zest and juice of 1 lemon
1 small chilli, seeds removed and chopped (optional)
300 g hake fillet
1 lemon, sliced
Salt and coarsely ground black pepper, to taste
Breadcrumbs, for dusting
Sunflower oil, for frying
Recipe supplied by Rhodes
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