SNOEK FISHCAKE BITES
- Woolworths
- Feb 29, 2016
- 2 min read
Ingredients
300 g debonded and chopped lightly smoked snoek
1/4 medium onion, finely chopped
4 cloves garlic cloves, finely chopped
1 tsp coriander, ground
juice and zest of 1/2 lemon
sea salt and freshly ground black pepper, to taste
2 free range egg, lightly beaten
4 slices buttered, toasted and processed white bread
1/2 tsp cayenne pepper
1 tsp turmeric, ground
3 Tbsp butter
3 Tbsp olive oil, to drizzle
2 baby cabbage, finely shredded
3 Tbsp seedless raisins
4 star anise
1 bay leaf
1/4 cup white sugar
2 tsp white balsamic vinegar
3 Tbsp milk
1/2 tsp curry powder
1 pinch turmeric, ground
1 pinch cinnamon, gorund
1 Tbsp ginger, ground
2 Granny Smith apples, sliced into matchsticks
1/2 lemon, cut into 8 slices for garnishing
4 Tbsp chutney
Cooking Instructions
Mix the boneless fish with garlic, coriander, lemon juice and zest and season with salt and pepper. Place the beaten egg on a flat and wide plate and place the breadcrumbs, cayenne pepper and turmeric in a similar plate – mixing the dry mix lightly.
Scoop out teaspoonfuls of the fish mixture, press firmly in your hand and shape into mini fishcakes. Pass into the beaten egg and coat with the breadcrumb mixture.
In a large nonstick frying pan, heat 15 ml each of the oil and butter and fry the mini fishcakes for about 2 minutes on each side until cooked. Place in absorbent paper to drain off the oil.
Wipe the pan and heat 15 ml each of the oil and butter until hot. Sauté the cabbage, star anise and lemon or bay leaf for 2 minutes and lightly season with salt and pepper.
Add the sugar, vinegar and continue stir-frying for 1 minute. Add the milk and simmer for 2-3 minutes until milk evaporates – this intensifies the star anise flavour. Remove and set aside.
Heat the remaining oil and butter in the same pan (washed or wiped) and add the spices, heating for only 30 seconds. Add the apple slices and for cook a minute on each side.
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