food, Recipes

Snoek fishcakes

Russell Smith

ingredients

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 1t cinnamon 2 eggs, lightly beaten 2T milk 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

method

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