A Dish and A Bev

The late former finance minister and South African Reserve Bank governor, Tito Mboweni, became a social media sensation. This happened after he posted the meals he made.

Mr Mboweni gained fans and critics in his new role as a foodie. His food posts were often met with humorous comments. His plating techniques and love of garlic kept the nation coming back to his posts every Sunday. But the true star of the Mboweni food show was a can of tinned pilchards. Mr Mboweni so loved his Lucky Star tinned pilchards that they featured immensely on his posts.

It was a love affair that touched all of South Africa. Today, March 16, is Mr Mboweni’s birthday. To remember him and his favourite food, here is a recipe from Kamogelo Sojane. Sojane is the Banqueting Sous Chef at Sibaya Casino & Entertainment Kingdom. He was inspired by Mboweni’s love of pilchards.

FISH CROQUETTES RECIPE

Serves one, increase ingredient quantities for more servings

· Preparation time: 10-minutes

· Cook time: 25-minutes

Ingredients:

· 200g Lucky Star pilchards (sauce removed)

· 90g potatoes, peeled and diced

· 90g green peas

· 90g butternut, diced

· 8g fish spice

· 5g fine salt

· 50g cake flour

· 50g breadcrumbs

· 1 egg, beaten

· Oil for frying

· 1 pita bread

· 100g salted butter

· 10g fresh thyme

· 50ml fresh cream

· 10g yellow onion, chopped

· 5g edible flowers, for garnish

Method:

· Boil the diced potatoes with salt and fresh thyme for about 15 minutes, or until soft. Drain the water and mash the potatoes. Add 20g of salted butter to the mash and set aside to cool.

· Boil the butternut for 15 minutes with a pinch of salt until soft. Once boiled, drain the water, blend it into a smooth puree, and mix in fresh cream to your desired consistency and set aside.

· Open the can of pilchards, then gently clean the fish by removing the eggs, spine bones, and any excess sauce from the pilchards.

· In a saucepan, fry the chopped onion until golden brown. Add the cleaned pilchards, fish spice, and a pinch of salt. Simmer for about 10 minutes and set aside to cool.

· In a bowl, mix the cake flour with fish seasoning and chopped thyme and set aside.

· In another bowl, beat the eggs and season with salt for added taste and set aside.

· Once the mashed potatoes have cooled, take about 40g in the palm of your hand and flatten it.

· Place 10g of the prepared pilchards filling in the centre of the mashed potato, close the potato around it and roll it into a round croquette shape.

· Coat the croquettes by dipping each croquette into the seasoned flour, then into the beaten eggs, and finally, with breadcrumbs.

· Heat oil to 180°C (350°F) in a deep fryer or a large pan.

· Fry the croquettes until golden brown and crispy (approx. 4 mins).

· Once done, remove and drain on paper towels.

· Arrange the croquettes on a plate, garnish them with micro herbs and edible flowers for presentation.