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Crispy snoek fishcakes with rosemary oil drizzle

Snoek Fishcakes with Rosemary Oil Drizzle

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Ingredients Method

Ingredients
  

  • 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
  • Wilson's Rosemary Oil for frying & drizzling

Method
 

  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.