Sesame and sweet potato fishcakes
SERVES 4 PREPARATION: 15 MIN CHILLING: 15 MIN COOKING: 10 MIN
2 large sweet potatoes, peeled and cooked
1 potato, peeled and cooked ½ snoek, cooked, deboned and shredded
10g fresh coriander, chopped 10g fresh parsley, chopped 2 garlic cloves, chopped 1 egg, whisked
60ml (¼c) cake flour salt
125ml (½c) sesame seeds 30ml (2T) oil for frying
2 Granny Smith apples, sliced
60ml (¼c) soy sauce pickled ginger 1 Mash the sweet potatoes and potato together with a fork. Add the snoek, coriander, parsley, garlic, egg and flour and mix well. Season with salt, cover with clingfilm and chill for at least 15 minutes.
2 Shape a tablespoonful of the mixture into a ball, flatten slightly and roll in the sesame seeds to coat. Repeat with the rest of the mixture.
3 Heat the oil in a non-stick pan and fry the fishcakes until golden brown on both sides.
4 TO SERVE Place the fishcakes on a platter with the apple slices, soy sauce for dipping and pickled ginger.