Potato recipes Archives

Christmas recipes

Abi’s potato stacks

45 minutes

Cheese recipes

Abi’s potato-and-halloumi scarpaccia

40 minutes

Cheese recipes

Potato bake with browned butter cheese sauce

1 hour 5 minutes

Bread recipes

Potato-topped focaccia

25 minutes

Nightshade recipes

Abi’s fondant potatoes

40 minutes

Nightshade recipes

Mini potato pizzas

10 minutes

Potato recipes

Twice-baked potatoes

1 hour

Braai recipes

Smashed potatoes with boerewors and chakalaka

40 minutes, plus 15 minutes’ finish

Snoek-and-potato frikkadels

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 30 minutes

Ingredients

800 g Woolworths lightly smoked whole snoek, cooked
2 large potatoes, cooked
1 t garam masala
1 onion, grated
3 T coriander, chopped
salt, to taste
oil, for frying
lemon wedges, for serving

For the dried apricot blatjang:

1 T sunflower oil
1 onion, finely chopped
1 t coriander seeds, crushed
1 star anise
1 clove
12 dried apricots, chopped
1 cup Cabernet Sauvignon Merlot Blend 750 ml(red wine)
2 T soft brown sugar
1⁄4 cup apple juice
salt, to taste

Method

1. Mix the snoek, potatoes, garam masala, onion and coriander. Season and roll into 12 balls.

2. Heat the oil in a large pan and fry the frikkadels in two batches.

3. To make the blatjang, heat the oil in a pan. Add the onion and cook over a medium heat until golden. Add the remaining ingredients and simmer for 20 minutes or until sticky.

4 Serve the frikkadels with the blatjang.

Find more fish recipes here.

Photographs: Jan Ras
Production: Abigail Donnelly and Kate Wilson
Food assistants: Emma Nkunzana and Josh Van Zyl

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Abi’s potato stacks

Abi’s potato-and-halloumi scarpaccia

Potato bake with browned butter cheese sauce

Potato-topped focaccia

Abi’s fondant potatoes

Mini potato pizzas

Twice-baked potatoes

Smashed potatoes with boerewors and chakalaka

Snoek-and-potato frikkadels

Snoek-and-potato frikkadels

Ingredients

Method