Snoek and sweet potato fishcakes

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Fishcakes baked in the oven might not be as crispy on the outside as those fried in a pan, but they’re easier to make and probably healthier – which at this time of the year is a good idea!

Makes 6 fishcakes

Preparation time: 45 minutes

Cooking time: 20 minutes

• 200 g cooked leftover snoek, flaked

• 450 g cooked leftover sweet potato or potatoes, mashed

• 2 cloves garlic, crushed • 60ml peanuts, chopped

• small handful of fresh coriander, finely chopped

• 1 egg, whisked

• flour

• 2 eggs, beaten

• dried breadcrumbs

1 Preheat oven to 200°C. Place the fish, sweet potato, garlic, peanuts, coriander and egg in a mixing bowl and mix well. Season with salt and black pepper. Shape the fishcakes and dust them with flour. Dip each one in the whisked egg and then in the breadcrumbs. Cover with cling film and refrigerate for 15 minutes.

2 Spray a baking tray with non-stick spray or an olive oil spray and arrange the fishcakes on the tray. Bake in the oven for 20 minutes until brown. Serve with sriracha mayonnaise.

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