Durban fish cakes

Soft on the inside, crisp on the outside, these fishcakes go down a treat with a little spicy mayonnaise. Pair with a glass of Nederburg Special Late Harvest.


800g hake fillets
4 peeled and boiled potatoes
15ml Robertsons spice for fish
2 eggs
125ml bread crumbs
1 cup mayonnaise
60ml sweet chilli sauce
5ml Robertsons tumeric


Cook the fish and then flake it, using a fork. Remove skin and any small bones. Mash the potatoes and add to the fish. Add dhania, Fish Spice, breadcrumbs and eggs and blend together well. Shape the mixture into cakes about 2cm thick.

Heat oil in a large frying pan. Fry the fish cakes over a medium heat for about 5 minutes on each side, or until crisp and golden-brown.

For the sauce:
Mix all the ingredients together. Serve with fish cakes.

Recipes and images courtesy of

Serve with a glass of Nederburg Special Late Harvest.

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