Ingredients

Method

• 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

Ingredients

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