2 TASTY (AND BUDGET-FRIENDLY) WAYS WITH FISH

Here are two delicious ways to get your fish-fix this month! And you don’t have to break the bank doing it. Try these tasty recipes:

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RICE, FISH AND BEAN SALAD WITH HOME-MADE CROUTONS
Serves 4



INGREDIENTS
Oil, for cooking
2 frozen hake medallions, thawed
1 Tbsp flour
⅓ white bread loaf, crust removed
½ cup speckled beans, cooked
2 carrots, chopped
½ cup frozen peas and corn, cooked
2 cups spinach, thinly sliced
1 cup cooked rice
⅓ cup salad dressing (optional)

METHOD
1. Heat some oil in a non-stick pan. Season the hake with salt and pepper and dust with the flour.
2. Add the fish to the pan, skin-side down. Fry for 4 minutes. Flip and fry for another 2–3 minutes. Remove from the pan, cool, flake and set aside.
3. Cut the bread into 1cm pieces. Heat some more oil in a pan over medium heat. Fry the bread in batches. Drain on paper towel and season with salt and pepper.
4. Toss the fish, beans, carrots, peas and corn, spinach and rice in a salad bowl. Top with the croutons and serve with your favourite salad dressing.

Recipe & styling: Elizabeth Mackenzie
Photography: Sean Dollery // HMimages.co.za


TUNA CAKES WITH LEMONY DIP
Serves 6

INGREDIENTS

For the tuna cakes

Oil, for cooking
½ onion, finely chopped
2 tins tuna, drained
2 potatoes, peeled, cooked and mashed
1 Tbsp mayonnaise
2 eggs, beaten
1 Tbsp lemon juice
1½ tsp paprika
¼ cup chopped coriander
1½ cups breadcrumbs

For the lemony dip

¾ cup mayonnaise
4 tsp lemon juice
1 tsp lemon zest
1 garlic clove, grated

METHOD

For the tuna cakes

1. Heat some oil in a pan over medium heat. Fry the onions until soft. Remove from the pan and pop into a large mixing bowl.
2. Add the tuna, mashed potatoes, mayonnaise, eggs, lemon juice, paprika, coriander and ½ cup of the breadcrumbs to the bowl and mix thoroughly to combine. Season to taste.
3. Divide the mixture into 6 portions and form into patties. Cover each patty in the remaining breadcrumbs.
4. Heat some more oil in the pan and fry each patty for 3-4 minutes on each side, until they are crispy and golden brown.

For the lemony dip

1. Whisk all the ingredients together until well combined. Serve drizzled over the tuna cakes.

Recipe & styling: Kate Turner
Photography: Sean Dollery // HMimages.co.za