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Curried Millet And Smoked Snoek Fishcakes

Curried Millet And Smoked Snoek Fishcakes

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Millet is an under-used ancient grain packed with fibre, B vitamins and other important nutrients. Combine millet with smoked snoek, garlic, chillies, coriander and a touch of spice to create delicious, nutritious fishcakes - how about making a few extra for popping into lunchboxes the next day?

Feeds
4People
Preparation time
75Min.
Difficulty
intermediate

Ingredients

ungrouped
125 ml millet flour
400 ml water
1 packet Knorr Curry vegetable soup divided in half
45 ml canola oil
1 large onion, finely chopped
2 garlic cloves, finely chopped
1 red chilli, deseeded and finely chopped
400 g smoked snoek, deboned & flaked
30 g coriander, chopped
Zest of 1 lemon
Robertsons atlantic sea salt
Robertsons Black Pepper

Preparation method

ungrouped
Rinse the millet thoroughly.
Put the millet into a pot with the water and half a packet of Knorr Curry Vegetable Soup powder. Bring to the boil then reduce the heat down to a simmer. Put a lid on and allow to cook for 15-20 minutes until cooked and the liquid has been absorbed. Put aside to steam and cool.
Preheat the oven to 200C.
Line a large baking tray with baking paper.
Heat 15ml oil in a pan over a medium-low heat. Add the onion, garlic and chilli, and allow to cook slowly until soft, 10-15 minutes. Remove from the heat and allow to cool.
Combine the millet, onion-mix, remaining Knorr Curry Vegetable Soup powder, flaked snoek, coriander and zest together. Season to taste with salt & pepper. Shape the fish cakes into evenly sized patties (12 larger or 16 smaller) and put them in the fridge to firm up for 30 minutes.
Using the remaining oil, over a medium heat, gently fry the fish cakes in batches until golden on both sides. Place them on the lined tray and put them in the oven for 5 minutes to heat through.
Serve the fish cakes with dipping sauce or side of your choice.

Nutrition

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