Mom’s fishcakes, chutney, parsley mayonnaise

Name: Mom’s fishcakes, chutney, parsley mayonnaise
Cuisine: South African
Ingredients: oil – for deep frying; 100 g panko crumbs or breadcrumbs (made from bread without crusts); 1 egg yolk; 220 g parsley purée; 100 g flour; 3 eggs – beaten; 100 g panko crumbs or breadcrumbs (made from bread without crusts); 100 g panko crumbs or breadcrumbs (made from bread without crusts); 8 kale leaves; 7.5 g xanthan gum; Grandma’s chutney or ‘Mrs Ball’s’; olive oil – for brushing; 25 ml white wine vinegar; 15 ml Dijon mustard; 115 ml olive oil/canola blend; 115 ml olive oil/canola blend; 800 g Up-To-Date potatoes – 450 g cooked weight; 2 egg yolks; 5 ml hot English mustard; salt and pepper; salt and pepper; 6 spring onions – thinly sliced; 15 g parsley – chopped; 2 lemons – the zest; 7 ml lemon juice

Preparation info

Serves
8
First Course Portions

Difficulty
Medium

Appears in

Mile 8

By David Higgs

Published 2018

About

My mom always made the most incredible fishcakes loaded with fresh parsley. There were always fish tails and offcuts in the house. Loved these bloody things with tons of ‘Mrs Ball’s’ – a South African favourite.

Ingredients

Fishcakes

800 g Up-To-Date potatoes – 450 g cooked weight
1 kg

Africa
South Africa
Starter
Pescatarian

Method

Line the base of a tray with coarse salt. Prick the potatoes and place on the tray. Bake in the oven at 180°C for 40–60 minutes or until soft – depending on size. Once cooked, peel the potatoes, weigh 4