500g potatoes, peeled
500g cooked snoek, flaked
1 small onion, finely chopped
a small handful of coriander, chopped
1t grated lemon zest
1T lemon juice
sea salt and milled black pepper
2 eggs, lightly beaten
1/2 cup cake flour
2 cups fresh breadcrumbs
4 potatoes, cut into wedges
1T olive oil
1t paprika olive oil, for frying
mango or pear chutney
fresh coriander, to garnish
Boil the potatoes until tender, then mash until smooth.
Add the flaked snoek to the potatoes with the onion, coriander, lemon zest and lemon juice, and season with salt, pepper and cinnamon. Mix well, then shape into eight patties. Place on a baking tray and refrigerate for half an hour.
Beat the eggs and milk. Place the flour and breadcrumbs into separate bowls. Dredge each patty in the flour, shaking off the excess, then dip into the egg mixture and finally in the breadcrumbs.
Preheat the oven to 180°C.
Place the potato wedges in a bowl with the olive oil. Season with salt and pepper, add the paprika and toss through until coated.
Place on a tray and roast in the oven for about half an hour. Heat a little olive oil in a heavy-based saucepan over a medium heat.
Fry the fishcakes on both sides until golden brown.
Serve with the potato wedges and a dollop of chutney on the side. Garnish with fresh coriander.Serves 6
This recipe was originally published in the 2012 House and Leisure Food issue