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Snoek Fishcakes

Snoek Fishcakes 
  • 4 People
  • 80 min.
  • intermediate 
Prepare these fishcakes using lightly smoked snoek or even leftover snoek from the braai – the flavour of this uniquely South African fish is unrivalled. 
Ingredients
  • 600 g lightly smoked snoek
  • 5 ml sunflower oil
  • lemon juice
  • Robertsons Atlantic sea salt
  • 3 potatoes (350g), peeled, boiled and mashed
  • 1 sachet Knorr Dry Cook-In Sauce tomato sauce
  • ½ bunch spring onions, chopped
  • 7.5 ml lemon juice
  • 1 cup cake flour
  • 2 eggs, lightly beaten
  • 1 cup breadcrumbs
  • 30 ml sunflower oil for frying
  • Robertsons freshly ground black peppercorns, to taste
Cooking Method

  1. Preheat oven to 180°C.

  2. Place snoek into an ovenproof tray, drizzle with a little oil and lemon juice and season with Robertsons Atlantic Sea Salt & Robertsons Freshly Ground Black Pepper.

  3. Bake in the oven for 10 -15 minutes or until cooked.

  4. Once cooked carefully remove the bones and flake the flesh.

  5. Mix the mashed potato, snoek flesh, contents of the sachet of Knorr Dry Cook-In Sauce Tomato Base, spring onion and lemon juice.

  6. Shape into fishcakes then dip into flour then egg then breadcrumbs.

  7. Heat the oil in a pan and lightly fry the fishcakes until golden brown then transfer to an ovenproof tray and bake in the oven for 10 minutes at 180°C to heat through.

  • Nut Free
  • Dairy Free
  • Gluten Free

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