Crunchy Fish Cakes and Chickpea Rolls

These crunchy little fish cakes make a great appetizer. Swap the fish for 2 cups of cooked and mashed chickpeas and mold them into rolls; now they will feed your vegetarian friends too!

What you need: Makes 15-18 cakes
2 Tilapia or Cat fish fillets / swap this with 2 cups of chickpeas if you need a veg appetizer
2 med. potatoes boiled, peeled and mashed
1/2 cup boiled peas
1/2 cup red onions, finely chopped
1/2 tsp pepper powder
1/4 tsp turmeric
1/2 tsp chili powder
1 tsp lime juice
1 egg
Homemade or store bought bread crumbs

Cook potatoes in water until soft. Peel and mash them. Cook peas with a few teaspoons of water and salt in a microwave, and set aside.

In a saucepan, add 2 cups or water, and bring to a boil. Add the fish fillets. and sprinkle some salt. Let it simmer on medium for about 5-7 minutes. Poke it with a fork, if is flaky, we are good, turn off the heat. 

Drain the fish; place it in a bowl and crumble it with a fork. Mix in the cooked fish, potatoes, peas, red onions and the powders. In the end, add the lime juice mix it gently one last time, and shape into little patties.

Dip them in a shallow bowl of beaten egg. Bread with bread crumbs. You may bake, shallow or deep fry these.

If you wish to bake them, place them on a greased baking sheet, and into a preheated oven at 375 degree for about 25 minutes. 

To shallow fry, get a skillet or griddle on medium high. Add a few teaspoons of oil. Once that starts to smoke, place the breaded fish cakes. In a minute or two, they will turn golden, turn them over and cook the other side. 

Serve it with your choice of dipping sauce. Enjoy!