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Kook jou vis in biki melk tot gaar . Vlok jou vis lekker fyn . Gooi 5ml bakpoeier , halwe koppie meel , 2 eiers, halwe koppie sweet chillie sous en een pakkie Parsley and white wine sous poeier van knorr by. 1 eetlepel crushed garlic.Meng alles goed. As die mengsel te pap is kan net biki meel bygevoeg word. Dis egter nie n stywe deeg nie. Bak lepels vol op bespuite bakplaat in die oond of as jy n braaipan het spuit net met spray en cook. Ek bak dit graag sommer in die oond op 280 C
Liesl Schwella Ek het n heerlike resep wat werk!! 3 Eetlepels Oats, Eetlepel Tamatiesous, 1 Blik Pilchards, 2 Blikke Tuna of Groot Blik Salm, 1 ui fyngekap, 1 eier, pietersielie. Meng alles saam en maak viskoekies. As jy nie wil he dit moet so pap wees sit viskoekies vir eers in yskas en dan bak jy dit later.
(Kom uit Huisgenoot) Ek het dit al gemaak, en dit is baie lekker..!
1 Meng al die bestanddele in ’n mengbak. Dit is ’n losserige mengsel.
2 Verhit genoeg olie vir vlakbraai in ’n elektriese braaipan wat op medium hitte gestel is.
3 Rol die vismengsel in balletjies en druk plat.
4 Bak die viskoekies 5 minute aan die een kant, draai dit om en bak nog 5 minute aan die ander kant.
5 Plaas die koekies op handdoekpapier om die ergste olie te absorbeer.
6 Sit voor saam met kapokaartappels en ertjies
Tuna Fish Cake Experiment
May 2010 Lakithra
It’s not really worth all the las for only one can of tuna, so I make two and the patties don’t really stand much of a chance of lasting more than 24 hours, just with two people in da housel
2 x 185g cans solid tuna in oil, drained (keep the oil to fry the little buggers)
3 potatoes (about 210g), boiled, mashed and cooled)
1 egg, beaten; 45-50 ml good mayonnaise – hey, nothing wrong with C & B or Nola
Large handful chopped parsley – I’m very, very fond of parsley in frikkadelle and fish cakes.
Zest from about 1/3rd lemon (I had overpowered a bit the 1st time by using all the peel)
Some lemon juice – about half the lemon, depends on one’s taste
Salt and fgbp
Thrashed and mixed all with a fork and then I refrigerated the mix to stiffen up a bit.
Formed medium sized patties with wet hands and then rolled each in flour, and, as I put them into the pan of hot oil, I flatten in the pan as I put them in.
Fried in shallow oil for couple of minutes on each side, till nicely golden brown.
Drained on paper towel.
They were actually jolly delicious and even cold next day, they were delightful.
Served with salad and boiled potatoes.
Next day we used the other half of the patties as “fish burgers” with all the trimmings of a normal burger. Delicious.
1 blik pilchards in tamatie sous
This entry was posted on May 29, 2013, in Fish-seafood/vis-seekos, Recipes/resepte and tagged brown vinegar, bruinasyn, cloves, coriander, eggs, eiers, ertjies, hake, kapokaatrappels, koljander, mash potatoes, naeltjies, onion, peas, stokvis, ui, viskoekies.	Leave a comment