Fish cakes a luafricaine

4 servings

Ingredients

Quantity Ingredient
2 pounds Fresh fish fillets
1 each Clove garlic, minced
2 eaches Eggs, beaten
2 tablespoons Salt
1 teaspoon Ground, not red chile
1 cup Peanut oil for frying
2 tablespoons Flour

Directions

INGREDIENTS

DIRECTIONS

Poach the fish fillets in water to cover for about 5 minutes or until they are tender. Drain and chop them fine. Add the eggs, garlic, salt, chile, and flour and mix thoroughly. Form the mixture into 3-inch cakes. In a heavy frying pan or a deep fat fryer, Heat the oil to 350 to 375 degrees and fry the cakes until they are golden brown and crisp on both sides. Drain on paper towels and serve them war, accompanied by the following sauce: SAUCE FOR FISH CAKES Ingredients: 2 medium-sized onions, chopped 2 cloves garlic, chopped 3 large ripe tomatoes, chopped 1 (6-oz) can tomato paste 1 tsp ground hot red chile ½ tsp ground black pepper Directions: Place all ingredients in the bowl of a food processor and grind until they form a well-mixed, thick sauce. Place the sauce in a saucepan and cook it over low heat for 20 minutes. Serve as soon as the sauce is cooked and the fish cakes are prepared. Makes 4 servings.

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