Snoek-and-potato frikkadels

Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.

“This a clever way to use up any leftover braaied snoek or yellowtail. For the blatjang, or chutney, I like to use apricots for their tartness, but peaches are also great.”
– Abigail Donnelly

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 red wine
2 T soft brown sugar
1⁄4 cup apple juice
salt, to taste

Cooking Instructions

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