Snoek fish cakes

Snoek fish cakes

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  • 6
  • Easy
  • Dairy free
  • 20–30 minutes
  • 30 minutes
  • Woolworths Vinho Verde

“A love thing. Backs were broken to get this flavour balance just right!” – Mpho Phalane


  • 300 g orange sweet potatoes
  • 250 g smoked snoek, flaked
  • ½ cup Italian parsley, chopped
  • 2 cloves garlic, finely chopped
  • 1 lemon, zested and juiced
  • 1 t smoked chilli flakes
  • 1 t salt
  • 1 t pepper
  • 2 free-range eggs, beaten
  • 100 g panko crumbs
  • oil, for frying

Cooking Instructions

1. Wrap the the sweet potatoes in foil and roast at 180°C for 30–40 minutes, or until soft. Cool, then peel and mash. Mix in the remaining ingredients except the egg, panko crumbs and oil. Season to taste.

2. Shape the mixture into patties. Place the crumbs in a bowl and the egg in a second bowl.

3. Heat the oil in a saucepan. Dip the patties into the egg, then coat in the crumbs. Fry in batches until golden brown and crispy.

Find more fritter recipes here.

Photograph: Elsa Young
Production: Khanya Mzongwana
Assistant: Clive Ofentse Ndou

Mpho Phalane Recipe by: Mpho Phalane
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Mpho Phalane is the Founder and Head Foodie of Food I love you, a experiential catering company that offers fresh, one of a kind creative culinary experiences.

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