PICKLED PEAR SALAD WITH SMOKED SNOEK FISH CAKES

Ingredients

4 Ripe pears, peeled, quartered and pips removed red wine vinegar, to serve 1 cinnamon sticks 2 Tbsp brown or treacle sugar 250 g potatoes, washed and peeled 4 Tbsp olive oil, to drizzle 2 onions, roughly chopped 4 garlic cloves, finely chopped 2 Tbsp chilli flakes 200 g smoked snoek fillets 3/4 cups parsley, roughly chopped 1/2 lemon, juiced and zested salt and pepper to taste canola oil, for frying flour, for coating 3 large free-range egg, lightly beaten 150 g Woolworths panko breadcrumbs

Cooking Instructions

Place the pears, red wine vinegar, cinnamon and sugar in a saucepan. Bring to a gentle boil, then simmer for 15–20 minutes, or until the fruit is soft and pink in colour. Set aside to cool. Fill a large saucepan to three-quarters with water and bring to the boil. Add the potatoes and cook until soft. Drain and allow to cool slightly. Heat the olive oil in a pan and fry the onions, garlic and chilli flakes. Using a large metal spoon, mash the potatoes in a bowl, then add the onion mixture. Break up the smoked snoek fillets and add to the mashed potatoes with the parsley, lemon juice and zest. Season to taste. Heat the canola oil in a pan. Shape the snoek mixture into 8–10 medium-sized fish cakes. Coat each fish cake in flour, then dip it into the beaten egg. Remove from the egg mixture and roll in the panko breadcrumbs. Fry the fish cakes in batches until golden brown and crisp. Drain on kitchen paper. Serve with the pickled pear salad. FLAVOUR NOTE Experiment by adding ginger, garlic and fenugreek.

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