Mauritian Cateau Poisson (Fish Cake)

Instructions

1. 1

   Peel and cut the potato into chunks. Boil in salted water until tender, about 15 minutes. Drain and mash. Set aside to cool.

2. 2

   Place the white fish fillets in a saucepan with enough water to cover. Bring to a simmer and poach for 5-7 minutes until cooked through. Drain, let cool, and flake the fish with a fork.

3. 3

   Finely chop the onion, garlic, fresh coriander, and fresh parsley.

4. 4

   In a large bowl, combine the mashed potato, flaked fish, chopped onion, garlic, coriander, parsley, egg, flour, salt, black pepper, and chili flakes. Mix well until all ingredients are evenly incorporated.

5. 5

   With damp hands, shape the mixture into small patties or oval cakes, about 2 tablespoons each.

6. 6

   Heat the vegetable oil in a large frying pan over medium heat.

7. 7

   Fry the fish cakes in batches for 3-4 minutes on each side, or until golden brown and crisp.

8. 8

   Remove the fish cakes and drain on paper towels.

9. 9

   Serve hot with your favorite chutney or dipping sauce.