Ingredients

Method

• 700 g Woolworths baby potatoes with garlic-and herb-butter
• 2 x 200 g packs Woolworths hot-smoked snoek
• 1 lemon, zested and juiced
• 2 t Italian parsley, chopped
• sea salt and freshly ground black pepper, to taste
• 100 g flour
• 2 T olive oil
For the watermelon salsa:
• 350 g Woolworths prepared watermelon
• 2 red chillies, sliced
• 1 T olive oil
• 2 limes, juiced
• sea salt and freshly ground black pepper, to taste

Method

Ingredients

1. Microwave the potatoes according to package instructions. Once cooked, transfer to a large bowl and mash roughly. Set aside.

2. Flake the snoek into small pieces, removing all the fine bones. Mix the snoek with the potatoes, lemon juice and zest and parsley. Season to taste.

3. Shape the mixture into medium-sized fish cakes and lightly dust with the flour to make a crust.

4. Preheat a large pan and add the olive oil. Lightly fry the fish cakes until golden brown and crispy, about 3–5 minutes on each side.

5. To make the salsa, cut the watermelon into chunky pieces and place onto a serving dish. Scatter with the chilli, then drizzle over the olive oil and lime juice. Season and toss to coat. Serve with the warm fish cakes.

Find more seafood recipes here.