Method

Cook the fish and then flake it, using a fork. Remove skin and any small bones. Mash the potatoes and add to the fish. Add dhania, Fish Spice, breadcrumbs and eggs and blend together well. Shape the mixture into cakes about 2cm thick.

Heat oil in a large frying pan. Fry the fish cakes over a medium heat for about 5 minutes on each side, or until crisp and golden-brown.

For the sauce:
Mix all the ingredients together. Serve with fish cakes.

Recipes and images courtesy of Robertsons.co.za

Serve with a glass of Nederburg Special Late Harvest.