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Roasted Butternut and Snoek Fishcakes

Roasted Butternut and Snoek Fishcakes

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Tips

Serve with a side salad or some roasted vegetables.

Transform your leftover snoek into Legendary Fish Cakes.

Feeds
5People
Preparation time
35Min.
Difficulty
easy

Ingredients

ungrouped
30 ml sunflower oil
100 g white onion, finely chopped
1 tbsp crushed garlic
100 g baby spinach
10 ml Robertsons garlic and herb
10 ml lemon juice
300 g leftover snoek, deboned
1 ½ cups butternut, roasted and mashed
4 - 5 tbsp Hellmann's original mayonnaise
15 ml parsley, chopped
Robertsons salt and pepper
125 ml cake flour

Preparation method

ungrouped
Heat the oil in a pan and fry the onions until light golden in colour, then add the crushed garlic and baby spinach and cook until the spinach is soft (wilted).
Then add the Robertsons Garlic and Herb and lemon juice, and cook for 2 minutes.
Remove pot from heat and allow mixture to cool.
In a separate bowl, mix together your snoek and mashed butternut, and make sure the snoek breaks into smaller pieces. Add your Hellmann’s Mayonnaise and parsley and mix thoroughly.
Taste and season with Robertsons Salt and Pepper.
Add the flour in stages, mix it in-between until you can handle the mixture and can form it into patties.
Preheat some oil in a non-stick frying pan and fry the patties in batches (don’t overcrowd the pan).
Once the patties are golden brown and slightly crispy, turn over and cook the other side.
Or:
Preheat the oven to 180°C and bake the patties in the oven until golden brown. (Sprinkle patties with a little oil to help with this).
Serve with a side salad or some roasted vegetables.

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