Kavabs, or fish cakes, are a simple method to use up leftover fish. They are ideal for a picnic, a snack, or as a salad accompaniment. Delicious as fish burgers, topped with onion, lettuce, and tomato, and served with a packet of crisps or fries. Not to forget a dollop of ketchup!
Ingredients
Preparing the fish
- •1.75 lb fish, poached in salted water
- •8 green chillies, finely chopped
- •1.5 cup tomatoes, deseeded, finely chopped
- •2 cup fresh corriander, finely chopped
- •1.5 cup fried onions, finely diced
- •1 tsp salt, or to taste
- •4 tbsp vinegar, fruit vinegar, to taste
- •1.5 tbsp sugar
- •3 eggs
- •3/4 cup bread crumbs, stale crumbled bread
- •3 tbsp oil
Preparation
In a pan boil water with salt. 8 cups water and 2 tbsp salt. Poach the fish for 5 minutes. Remove to a large mixing bowl, flake the fish. Cool.
Add the diced vegetables, salt, vinegar and sugar mix well. Add the eggs and then the breadcrumbs. The mixture should be moist but not fall apart when making a 'ball' with your hands. Chill in the refrigerator until firm.
Divide the mixture in 18 to 24 balls. Shape the fish cakes and refrigerate them until ready to fry.
Heat 3 tbsps of oil and pan fry the fish cakes for 3 minutes on each side, until a golden crust is formed. Do not overcrowd the pan.
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