Smoked Fish and Chick Pea Patties.

Fish cakes are always good value, particularly on a cold winter night, and they are easy to make. All you have to do is know how to fry. But do not be fooled; a lot of people think that they know how to fry, but they can’t, really. Real frying takes time and patience – but that is another story. Here’s a hint: do not let the pan get too hot.


¼ cup cream cheese.

¾ cup yoghurt or sour cream.

2 tblsp chopped mint.

2 slices of bread, crusts removed.

1 415g can chick peas, drained.

1 egg.

1 tsp toasted, ground cumin.

Salt and pepper to taste.

½ cup cooking oil.

1 lime, cut into wedges.


Place all the ingredients except the oil in a bowl and reduce to a paste with a kitchen wand, or push everything through a kitchen mouli. Cover and keep in a cool place for 2-3 hours.

Shape the mixture into little patties. Heat the oil in a pan over a medium flame and fry the patties for 2-3 minutes each side until golden brown, placing them on kitchen towels to drain and keep warm. Serve with a salad and the lime wedges on the side.

Yields: 10-12 patties.

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