A nice frikkie with a fishy twist: Home cook and TV personality Abidah Mohammed shares her secrets to the perfect flakey, crispy hake frikkadel.
Mohammed makes these hake frikkadels that will have your family licking their fingers in just 30 minutes! A light meal filled with nostalgia, these frikkadels capture the essence of Cape Malay food history. They are traditionally served with a lekke smoortjie (tomato stew) or a spicy blatjang (chutney).
800g hake fillets
1 tsp fisherman’s spice
1 tsp white pepper
¼ bunch of dhania leaves
Oil for frying
- Remove skin and any small bones from the fish.
- In a bowl, proceed to flake fish pieces with a fork.
- Add fisherman’s spice, white pepper, eggs, breadcrumbs and dhania, then bind.
- Begin forming frikkadels.
- Heat oil in a large frying pan.
- Lightly dust frikkadels in flour before frying over medium heat for five minutes until golden brown on each side.