Snoek-and-potato frikkadels

Snoek-and-potato frikkadels

You must be logged in to favorite a recipe.Login

Thanks for your rating!

You must be logged in to rate a recipe. Login

  • 4
  • Easy
  • Dairy free wheat and gluten free
  • 20 minutes
  • 30 minutes
  • Warwick Rosé

“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


  • 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 

Abigail Donnelly Recipe by: Abigail Donnelly
View all recipes

Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

Social Media

Related Recipes