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Herby Snoek Fritters
These Herby Snoek Fritters are a fast and easy way of turning those Sunday fish-braai leftovers into a midweek meal.
- Serves: 20 |
- Yields: 20 |
- Difficulty: easy
- Prep Time : 20 mins |
- Cook Time : 40 mins
Ingredients
Apricot Basted Snoek
¼ C (60 ml) apricot jam
1 chilli, chopped
2 cloves garlic
2 lemons juiced
50 g butter
1 snoek fish (sizeable enough to yield roughly
230 g flesh)
Onion Mix
10 g butter
1 tsp (5 ml) olive oil
¼ onion, chopped
30 g apricots, chopped
1 chilli, de-seeded and chopped
1 clove garlic, crushed
¼ tsp lemon and lime zest
Fishcakes
190 g roasted potato/sweet potato, mashed
¼ C (60 ml) breadcrumbs
1 spring onion, sliced
10 g parsley, chopped
10 g chervil, chopped
5 g coriander, chopped
7 g oregano, chopped
½ tsp (2.5 ml) black pepper
1 egg
flour for dusting
oil for deep-frying
lime or lemon wedges, for serving
mango atchar or aioli, for serving
Method
Apricot Basted Snoek
Bring all of the ingredients for the basting sauce to a boil and then remove from the heat.
Preheat the oven to 180 ºC.
Open the snoek so the flesh is facing upwards. Baste generously and then place in the oven. Continue to baste until cooked through.
When cooked, remove from the oven and set aside to cool slightly. Allow to cool sufficiently to be able to work with, while still remaining slightly warm. Flake the flesh, removing all of the skin and bones.
Onion Mix
Heat the olive oil and butter in a frying pan and gently cook the onions, apricots, garlic and chilli. Allow this mixture to cool and then add to the flaked fish. Add in the zest and mix to combine.
Fishcakes
Combine the mashed potato, breadcrumbs, spring onion, herbs and snoek mix. Add the egg and mix to incorporate. Taste the mixture and adjust the seasoning.
Shape into palm size patties and dust lightly with flour.
Heat the oil in a deep fryer or a deep-sided saucepan to frying temperature.
Fry the fishcakes until golden brown. Remove with a slotted spoon and drain on paper towel. Serve with lime or lemon wedges, mango atchar or aioli.
