Snoek & Patat Brown Rice Fishcakes with Korrelkonfyt
Prep Time: 40 minutes | Cooking Time: 30 minutes | Serves: 8
INGREDIENTS
For the fish cakes
300 g smoked snoek, cooked
400 g Spekko saman long grain brown rice, cooked
250 g sweet potato, cooked
10 g chives, chopped
5 g coriander leaves, chopped
5 g parsley, chopped
5 ml lemon zest
10 ml lemon juice
5 ml fine salt
For the crumb
80 g cake flour
5 ml fine salt
5 ml dried parsley
2 eggs
200 g breadcrumbs
Canola oil for frying
METHOD
for the fish cakes
Start by cooking the Spekko Saman Long Grain Brown Rice according to the instructions on the packet and set aside to cool to room temperature. While the rice is cooling down, flake the snoek and chop the herbs.
In a medium mixing bowl mash the cooked sweet potato and mix together all of the ingredients.
Shape the into 8 large round portions, or make 16 smaller portions, and place on a tray and allow to rest in the fridge for 20 min before crumbing.
for the crumb
Mix the flour, salt and dried herbs together in a bowl, any additional seasoning can be added. In a second bowl whisk together the eggs and in the third bowl add the breadcrumbs. Place the fish cakes, one by one, in the flour and turn them around using a fork to ensure they are lightly covered on all sides.
Dip in the egg mixture and into the breadcrumbs, continue until everything is complete. Shallow fry in a large pan until golden brown on each side.
Serve with Korrelkonfyt.
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