SNOEK, SWEET POTATO AND BUTTERNUT FISHCAKES

Great on its own or even as a burger, this simple snoek, sweet potato and butternut fishcake recipe will make your mouth water!

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SNOEK, SWEET POTATO AND BUTTERNUT FISHCAKES
MAKES 16 • TOTAL TIME 40 MINUTES

INGREDIENTS
1 packet (500g) mixed diced sweet potato and butternut
2 Tbsp olive oil
1 onion, chopped
1 tsp chopped garlic & ginger
500g smoked snoek, deboned and flaked
1/4 punnet (5g) fresh coriander, chopped
4 tsp sweet chilli sauce + extra for serving
3 spring onions, chopped

METHOD
1. Steam sweet potato and butternut until soft, drain and then mash.
2. Heat half the oil in a pan and stir-fry onion, garlic and ginger for 2-3 minutes.
3. Combine onion mixture with mash in a bowl.
4. Add remaining ingredients (reserving a third of the spring onion for serving).
5. Shape mixture into 16 fishcakes. Chill in fridge for about 15 minutes or until firm.
6. Heat remaining oil in a pan and fry fishcakes for 2 minutes per side until golden. Drain on kitchen towel.
7. Top with reserved spring onion and serve with sweet chilli sauce on the side.