Snoek, sweet potato and butternut fishcakes

This simple fishcake recipe will make your mouth water!

• COOKING TIME: 40 MIN
• MAKES: 16

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.