Grilled Snoek Fishcakes

750gr. Grilled Snoek, cooked & flaked

250gr. Hot Smoked Salmon, flaked

1 Bunch of Spring Onions, chopped

1 Chilli, finely chopped

100ml. Mayonnaise

5 ml. Tabasco

15 ml. Worcestershire Sauce

Salt & Pepper

90 ml. Cake Flour

1 Egg

50gr. Breadcrumbs

Juice of 1 Lemon

Extra breadcrumbs for coating


Remove all the skin and bones while tearing the fish meat into smaller chunks and placing them in a mixing bowl.

Add the rest of the ingredients and mix well.

Shape the mixture into small cakes and coat lightly in the breadcrumbs

Heat a non-stick pan and add a drizzle of olive oil, add the fish cakes to the pan and cook for a minute or two each side until crispy and golden brown. Remove from the pan and place on kitchen paper to absorb the excess oil.

Serve the fish cakes with scrambled eggs and mayonnaise.