Remember to remove all the bones from the fish. Fry the fish cakes until golden brown.
PREPARATION: 5 MIN COOKING: 35 MIN MAKES 12
450 g potatoes, peeled oil, for frying 250 g raw snoek handful dill, chopped zest of 1 lemon salt and pepper 125 ml (½ cup) cake flour 1 egg, beaten 125 ml (½ cup) dry breadcrumbs 30 ml (2 tbsp) oil lemon wedges, to serve
1 Cook the potatoes in boiling salted water for 15 minutes or until tender. Drain and leave them to dry. 2 In a pan, heat the oil and cook the snoek for 8 minutes then set aside to cool. Carefully remove the bones. 3 In a bowl, mash the potatoes until smooth. Stir in the dill, lemon zest and salt and pepper. Add the fish to the mixture and roll into patties. 4 Put the flour, egg and breadcrumbs in three separate bowls. Dip the fish cakes in flour, then in the egg, and lastly in the breadcrumbs. 5 Heat the oil in a frying pan over medium heat. Fry the fish cakes for 5 minutes on each side or until golden. Serve with lemon wedges and chopped salad.