Snoek fishcakes with fig salad

By admin
01 February 2014

Winning recipe by Madelaine Hattingh of Brackenfell (Huisgenoot, 17 October 2013)

Makes 12 fishcakes

Preparation time: 10 min

Chilling time: 30 min

Cooking time: 2 min for each batch of 4

FISHCAKES

500 g potatoes, peeled and diced

450 g smoked fish, flaked

1 onion, grated

30 ml (2 T) apricot jam

zest of 1 lemon

2 ml (½ t) chilli flakes

15 ml (1 T) finely chopped parsley

salt and pepper

375 ml (1½ c) flour

2 eggs, whisked

375 ml (1½ c) breadcrumbs

80 ml (? c) oil for frying

SALAD

45 ml (3 T) olive oil

15 ml (1 T) red wine vinegar

few mint leaves, chopped

salt and pepper

120 g rocket

4 figs, quartered

2 rounds feta cheese, crumbled

50 g walnuts, roughly chopped

1 FISHCAKES Boil the potatoes until soft, drain well and mash until smooth.

2 In a large bowl mix the mashed potatoes, fish, onion, jam, lemon zest, chilli flakes and parsley until well combined. Season with salt and pepper. Form into cakes the size of your palms and set aside.

3 Put the flour into a shallow bowl, the eggs into another and the breadcrumbs into a third. Dip the fishcakes first in the flour, then the eggs then the breadcrumbs. Put the crumbed fishcakes on a tray or plate and refrigerate for 30 min.

4 Heat the oil in a pan and shallow-fry the fishcakes until golden brown on both sides. Drain on kitchen paper and set aside.

5 SALAD Whisk together the oil, vinegar and mint and season with salt and pepper. Put the rocket in a salad bowl, scatter the figs, feta and nuts over and drizzle with the dressing.

6 Serve the fishcakes with the salad.

Winning recipe by Madelaine Hattingh of Brackenfell (Huisgenoot, 17 October 2013)

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