About the Recipe
Flaked snoek is combined with mashed potato, fresh herbs and apricots, then shaped and fried into crisp, flavourful fritters.
Ingredients
1.0 kg roasted sweet potato/potato (mashed)
3 spring onions
60 g parsley, chopped
50 g chervil, chopped
30 g oregano, chopped
2 tsp black pepper
6 eggs
1 cup croissant crumbs
1 onion, chopped
120 g chopped apricots
2–4 chillies, de-seeded and chopped
2 cloves garlic, crushed
1 tsp lemon and lime zest
50 g butter
20 ml olive oil
1.3 kg snoek, flaked
(Basting for snoek)
50 ml apricot jam
1 chilli, chopped
2 cloves garlic
2 lemons, juiced
50 g butter
Preparation
Bring all ingredients to the boil for basting, remove from heat.
Open the snoek and baste, place under the salamander, cook and baste until cooked through.
When cool, flake and remove all the bones; do this while the fish is still hot.
Cook onions, apricots, garlic and chilli. Allow to cool, add to flaked fish.
Combine potato, eggs, croissant crumbs, snoek, onion mix, spring onions and herbs. Adjust seasoning.
Shape and deep fry.