Mini Smoked Snoek Cakes

by October 21, 2016 0 comment
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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

pepper

 

Stir together all the ingredients.

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