Snoek Fishcakes with Rosemary Oil Drizzle
A golden twist on a Cape favourite.
There’s no need to overcomplicate good food — especially when you’ve got leftovers, a few pantry staples, and a splash of something special. These Snoek Fishcakes with Wilson’s Rosemary Oil drizzle are the kind of meal that feels like comfort, but eats like something clever.
We use orange sweet potatoes for a naturally sweet, creamy base, then fold in flaked smoked snoek, garlic, lemon zest, fresh parsley, and just a hint of smoked chilli. They’re crisped up in a pan until golden brown, then finished — not with sauce, but with a drizzle of Wilson’s Rosemary Flavoured Oil to bring it all together. It’s light, fragrant, and just enough to balance out the richness of the fish.
These fishcakes are ideal for lunch with a crisp green salad and lemon wedges, or served warm as a starter or snack. They’re also a great way to use up leftover braai snoek in a way that still feels fresh and new.
However you serve them, just don’t skip the rosemary oil. It makes all the difference.
Ingredients
Method
- 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.
- Shape the mixture into patties. Place the crumbs in a bowl and the egg in a second bowl.
- 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.