Roasted Butternut and Snoek Fishcakes
Serve with a side salad or some roasted vegetables.
Transform your leftover snoek into Legendary Fish Cakes.
- 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 fish (snoek), deboned
- 1 ½ cups butternut , roasted and mashed
- 4 - 5 tbsp Hellmann's original mayonnaise
- 15 ml parsley, chopped
- Robertsons Atlantic sea salt, to season
- Robertsons ground black peppercorns, to taste
- 125 ml cake flour
- 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.
- 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.
- Without milk
- Nut Free
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