- Prepare the Snoek:
- Cook the snoek fillets by grilling, baking, or poaching them until they are cooked through. Remove the skin and bones, and flake the fish.
- Prepare the Mashed Potatoes:
- Boil or steam the potatoes until they are soft. Mash them and let them cool.
- Mix Ingredients:
- In a large mixing bowl, combine the flaked snoek, mashed potatoes, chopped onion, parsley, lemon juice, ground coriander, ground cumin, salt, and pepper. Mix the ingredients until well combined.
- Form Fishcakes:
- Take a portion of the mixture and shape it into fishcakes. You can make them round or oval, depending on your preference.
- Coat in Breadcrumbs:
- Dip each fishcake into beaten eggs and then coat it in breadcrumbs, ensuring an even coating.
- Chill:
- Place the coated fishcakes in the refrigerator for about 30 minutes to firm up.
- Fry:
- Heat vegetable oil in a frying pan over medium heat. Fry the fishcakes until they are golden brown on both sides, ensuring that they are cooked through.
- Drain Excess Oil:
- Place the cooked fishcakes on a plate lined with paper towels to drain any excess oil.
- Serve:
- Serve the snoek fishcakes hot, perhaps with a side of lemon wedges and your favorite dipping sauce.
Snoek fishcakes are often enjoyed with a squeeze of lemon juice or served with a tasty dipping sauce. They make for a delicious and unique seafood treat.