If ever you have some left over fish, be it hake or snoek, or any other fish, make sure you try the following recipe. It is an easy light meal or can be a lovely pre-dinner snack. When making snoek fish cakes, make sure you serve them with a little korrelkonfyt (grape jam) on the side!
1 onion, fine chopped
1 tablespoon butter
1 cup mashed potatoes or sweet potatoes
2 eggs, lightly beaten
salt and pepper
Tabasco sauce, optional
Juice of half a lemon
1 tablespoon chutney
2 cups fresh bread crumbs
oil for frying
Saute the onion in the butter until soft, but not browned; cool. Lightly mix together the fish, onion, potatoes and eggs and season to taste with salt, pepper, Tabasco, lemon juice and chutney. Now shape into walnut sized balls or larger fish cakes. Roll in breadcrumbs to cover. Refrigerate for 1 hour. Heat oil in a small saucepan (+/- 2 cm deep) and fry until golden brown; drain on absorbent paper.
1 comment:
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- David
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