Many forms of fishcakes are made across Tanzania, but the main ingredient is usually potato. No part of the fish is wasted, so many families use the fishtail meat to make these.
- 250 ml water
- 1,2-2,5 ml salt
- 250 g fish (use a fillet that doesn’t contain too many bones)
- 250 g potatoes, peeled and quartered
- 5 ml garlic paste
- 1,2 ml ground turmeric
- 2,5 ml green chilli paste or 2 fresh green chillies, finely chopped (optional)
- 60 ml fresh coriander, chopped
- 10 ml lemon or lime juice
- 2 eggs
- 30 ml fresh breadcrumbs
- 375 ml oil
- lemon wedges and fresh mint
1. In a saucepan, bring the water and salt to the boil. Add the fish and boil for 6-8 minutes. Drain and flake the fish, making sure there are no bones.
2. In another saucepan, boil the potatoes in salted water until cooked. Drain and mash the potatoes.
3. In a bowl, combine the flaked fish and mashed potatoes with the garlic paste, turmeric, chilli paste or fresh chillies (if using), fresh coriander and lemon or lime juice.
4. Roll the mixture into balls using your hands and flatten them slightly to make cakes the size of your palm.
5. Whisk the eggs with a pinch of salt in a small bowl.
6. Sprinkle the fresh breadcrumbs onto a plate.
7. Dip the fishcakes in the egg then roll in the breadcrumbs to coat on all sides.
8. Heat the oil in a frying pan over medium heat and fry the crumbed fishcakes until golden brown.
9. Serve with lemon wedges and fresh mint.