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Snoek Fishcakes

Snoek Fishcakes

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Prepare these fishcakes using lightly smoked snoek or even leftover snoek from the braai – the flavour of this uniquely South African fish is unrivalled.

Feeds
4People
Preparation time
80Min.
Difficulty
intermediate

Ingredients

ungrouped
600 g lightly smoked snoek
sunflower oil
lemon juice
Robertsons Atlantic sea salt
3 potatoes (350g), peeled, boiled and mashed
1 sachet Knorr Naturally Tasty Tuna Napolitana
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 Pepper

Preparation method

ungrouped
Preheat oven to 180°C.
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.
Bake in the oven for 10 -15 minutes or until cooked.
Once cooked carefully remove the bones and flake the flesh.
Mix the mashed potato, snoek flesh, contents of the sachet of Knorr Naturally Tasty Tuna Napolitana, spring onion and lemon juice.
Shape into fishcakes then dip into flour then egg then breadcrumbs.
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.

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