From our book, Make Give Sell ( Callie Maritz&Mari-Louis Guy)- Photography by Melody Deas
Naturally you can substitute any fish of choice for snoek, but as kids from the West Coast of South Africa, snoek remains our firm favourite.
4 cups (160 g) cornflakes or panko crumbs
500 g smoked snoek
1 onion, finely diced
1 egg, slightly beaten
1 Tbsp (15 ml) Worcestershire sauce
a pinch of mustard powder
1 Tbsp (15 ml) smooth apricot jam
½ cup (125 ml) mayonnaise
juice of 1 lemon
½ tsp (2.5 ml) Tabasco® or hot sauce
2 Tbsp (30 ml) finely chopped fresh parsley
salt and pepper
Preheat the oven to 200 °C. Grease a baking tray.
Pour the cornflakes into a sealable plastic bag and beat with a rolling pin until coarsely ground. You can always pulse it in a food processor, but our method releases a lot more stress. Set aside.
Debone and flake the snoek, but do not make the pieces too small.
Into a medium bowl, mix all the remaining ingredients until combined. Add the snoek and gently combine with a fork. Cover and chill for at least 1 hour. Using a heaped teaspoon, form little cakes. Gently roll in the cornflakes.
You can freeze the cakes at this point or refrigerate for 1 hour, and then bake for about 10 minutes, or until golden brown.
Serve with the apricot mayonnaise or ginger sauce.
Makes about 36
To make the apricot mayonnaise:
1 Tbsp (15 ml) smooth apricot jam (homemade is always best)
½ cup (125 ml) French-style mayonnaise
zest of 1 lime or lemon
Stir together all the ingredients.