SOY AND BASIL FISH CAKES.

4 Tablespoons of lemon juice or 1 Tablespoon of white vinegar. Tablespoon of coriander powder.

1 Tablespoon of soy sauce. 2 Leaves of basil, finely chopped. Salt to taste. ½ kg of potatoes, peeled, washed and cubed. 1 Teaspoon of black pepper powder. (Optional) 4 Tablespoons of lemon juice or 1 Tablespoon of white vinegar. ROGZY’S_KITCHEN. 1Tablespoon of coriander powder. 2 Medium sized onions, chopped finely. Cooking oil. 1 Tablespoon of cumin powder. Breadcrumbs. 100 grams of wheatflour. METHOD. 1: In a bowl, add the fillet, coriander powder, lemon juice, cumin powder, black pepper and the soy sauce. Mix them together and leave to marinate for at least overnight for best results. 2: In a sufuria, add the cooking oil and sauté the onions till translucent and not browned. Please note translucent since browning the will affect the color of the fish. Add the fish and leave to cook on low heat for 4-5 minutes. 3: In a separate sufuria, boil the potatoes with a little bit of salt and black pepper. Boil till ready and drain excess water. 4: By now the fish is done. Mix the fish and potatoes and mash. Don’t over mash or add excess fluid while mashing and just make sure it’s a bit grainy 5: Now make balls with the mixture and smash a bit to make cakes. 6: Pass them through the beaten eggs, into the flour and finally into the bread crumbs. 7: Deep-fry in hot oil for 1-2 minutes without moving them to avoid falling apart. 8: Garnish with a lemon wedge and serve hot with buttered mixed veggies. BY ROGZYS_KITCHEN.