Ingredients

Method

For the fish cakes:
• 1 medium potato
• 1/2 medium sweet potato
• 2 spring onions, minced
• 1/2 cup white Cheddar, finely grated
• salt, to taste
• 400 g smoked snoek
• 120 g dried breadcrumbs
• 1 free-range egg, beaten
• butter or oil, for frying
For the pesto:
• 1/2 cup fresh mint, chopped
• 1/2 cup fresh parsley, chopped
• 1/4 cup shelled pistachio nuts, chopped
• 1/4 cup olive oil
• 1/4 cup Parmesan or Gruyère, grated
• 1 lemon 1, juiced
• salt, to taste

Method

Ingredients

Peel the potato and sweet potato and cut into chunks. Cook in boiling water until tender enough to mash – about 10 minutes. Drain well and mash to a smooth consistency. Set aside to cool.

Combine 1 cup mash with the spring onion and cheese and season with salt. Remove the bones from the fish and flake it. Some parts of smoked fish will be drier than others – it is a good idea to mash these drier bits finely and leave the juicer parts in large chunks. First stir the fine bits of fish into the mash, then gently stir the large chunks through until just combined, ensuring the fish remains chunky.

Spread the breadcrumbs on one plate and pour the beaten egg into another. Shape the fish cakes into four patties and dip them first into the egg and then into the breadcrumbs. Place the fish cakes on a plate and chill for at least an hour – overnight is better.

Fry the fish cakes in the butter or oil until golden. Gently turn – be careful as they will fall apart easily – and fry the other side. Serve with the pesto.

To make the pesto, blend 3⁄4 of each of the following: mint, parsley, nuts and olive oil to form a thick chunky paste. Stir in the remaining ingredients into the mixture and add the lemon juice. Taste and season further with salt and lemon juice if necessary.