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Zesty Smoked Snoek Fish Cakes with Dill Mayo

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Beautifully tasteful fish cakes with a delicious dill mayo as dip.

  • Makes : 4-6 |
  • Difficulty:

  • Prep Time : 40 mins |
  • Cook Time : 0 mins
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  • 350 g smoked snoek
  • 1 large potato, peeled and cut into small cubes
  • 1 sachet Ina Paarman fish stock concentrate (with 500 ml water)
  • 250 g hake (or other firm, white sustainable fish)
  • 1 Tbsp (15 ml) butter
  • 1 large onion, finely chopped
  • 1 egg, lightly whisked
  • ¼ C (60 ml) chopped fresh parsley
  • zest of 1 large lemon
  • salt and pepper to taste
  • ¼ C (60 ml) seasoned flour
  • 2 eggs, beaten
  • 2 C (500 ml) breadcrumbs
  • 3 Tbsp (45 ml) cooking oil

Dill mayo

  • ½ C (125 ml) creamy mayonnaise
  • 1 Tbsp (15 ml) chopped dill
  • zest of 1 lemon

Remove the bones from the snoek and shred. Keep to one side.

Cover the potato cubes with the fish stock and simmer until almost cooked. Add the hake and simmer gently until the potato is soft. Remove the fish and potato from the stock. Flake the fish, remove any bones and mash the potato cubes. Place the fish and mash into a mixing bowl and keep to one side.

Heat the butter and sauté the onion until soft and golden. Add this to the fish and mash mixture, together with the shredded snoek, egg, parsley and lemon zest. Season well.

Shape into 6–8 fish cakes. Coat each one with seasoned flour, dip into egg and coat generously with breadcrumbs. Chill in the fridge for at least 30 minutes or overnight before frying.

Preheat the oven to 200 ˚C.

In a non-stick pan, heat the oil and fry the fish cakes until golden on both sides, then transfer onto a greased baking tray and bake for 10–15 minutes.

 

Dill mayo

Combine the mayonnaise with the chopped dill and lemon zest.

Serve on a bed of watercress with dill mayo and lemon wedges.

TIP: Replace the smoked snoek with smoked salmon trout.