Snoek fishcakes

🐟 Snoek fishcakes are fish and potato patties with a tender center under a golden surface.

Ingredients

• 300 g ready-to-eat boneless smoked snoek
• 400 g cooked and mashed potatoes, cooled
• 1 egg, 50 g without shell
• 80 g finely chopped onion
• 10 g parsley
• 20 ml lemon juice
• 60 g breadcrumbs
• 30 g oil for the pan

Preparation

Carefully remove bones then flake the fish. If the onion is very pungent, sweat it with a little of the oil provided then let it cool.

Mix cold potatoes, fish, egg, onion, parsley and lemon. Add 20 g of breadcrumbs to obtain a workable mixture.

Divide into eight patties of regular thickness. Coat them in the remaining 40 g of breadcrumbs and refrigerate for 30 minutes.

Heat the oil in a large pan. Brown the patties over medium heat, about 4 to 5 minutes per side, in several batches if necessary.

Check that the center is hot and fully set. If the surface browns too quickly, reduce the heat and extend gently.

Drain briefly on a rack and serve immediately.