- For the fish cakes:
- 4 large potatoes
- 800 8 x 1 Woolworths lightly smoked whole snoek
- 1 onion , grated
- 10 g parsley, roughly chopped
- 4 free-range eggs
- 1 lemon, zested
- 1 T fish sauce
- salt, to taste
- white pepper, to taste
- 100 g panko crumbs
- sun flower oil, for shallow-frying
- lemon wedges, for serving
- For the home-made ketchup:
- 2 T olive oil
- 1 onion, finely chopped
- 3 garlic cloves, finely chopped
- 4 T tomato paste
- 4 ripe tomatoes, roughly chopped
- 1/3 cups chutney
- 4 T vino cotto 4 T
- 1 T brown sugar
- sea salt and freshly ground black pepper, to taste
1. Preheat the oven to 180°C. To make the fish cakes, boil the potatoes in a large saucepan of salted water until tender. At the same time, bake the snoek in the oven for 30–40 minutes. Once cooked, flake the snoek and set aside.
2 To make the tomato sauce, heat the olive oil in a large saucepan over a medium heat. Sweat the onion and garlic for 10 minutes, then add the remaining ingredients and cook for 30 minutes, or until thick. Season and chill for 30 minutes.
3. Once the potatoes are cooked, peel and mash roughly. Allow to cool for 10 minutes.
4. Combine the mashed potato and snoek, then add the onion, parsley, 2 eggs, lemon zest, fish sauce and seasoning. Shape into 8 palm-sized patties.
5. Beat the remaining eggs, then coat the fish cakes in a layer of beaten egg and a layer of panko crumbs. Heat the oil for frying.
6. Shallow-fry the fish cakes until golden brown, about 3 minutes on each side. Finish on the braai. Serve with lemon wedges and the tomato sauce.
Photograph: Myburgh Du Plessis
Food assistant: Bianca Strydom