Cocoyam and Fish Cakes
Cocoyam and Fish Cakes
Ingredients
onions: 1 31
fish: 1 29
egg, chicken: 1
cocoyam: 2 29
coriander: 2 31
flour, wheat:
pepper:
salt, table:
oil, cooking/salad:
onions: 1 31
fish: 1 29
egg, chicken: 1
cocoyam: 2 29
coriander: 2 31
flour, wheat:
pepper:
salt, table:
oil, cooking/salad:
Dish Type: Main Dish
Country: World
Cooking Time (minutes): quick (30 minutes or less)
Steps
1. Mix together the cooked fish, cocoyam and chopped onion.
2. Add the seasonings and chopped coriander leaves and bind into a firm paste with the beaten egg.
3. Form into small balls and flatten into round cakes.
4. Coat with flour and fry in hot oil until well browned on both sides.
5. Serve with fresh tomato sauce flavoured with basil.
1. Mix together the cooked fish, cocoyam and chopped onion.
2. Add the seasonings and chopped coriander leaves and bind into a firm paste with the beaten egg.
3. Form into small balls and flatten into round cakes.
4. Coat with flour and fry in hot oil until well browned on both sides.
5. Serve with fresh tomato sauce flavoured with basil.
Source
Food and Agriculture Organization of the United Nations (1990), Roots, tubers, plantains and bananas in human nutrition, ISBN 92-5-102862, Rome
Food and Agriculture Organization of the United Nations (1990), Roots, tubers, plantains and bananas in human nutrition, ISBN 92-5-102862, Rome
Serving
4
4