750gr. Grilled Snoek, cooked & flaked
250gr. Hot Smoked Salmon, flaked
1 Bunch of Spring Onions, chopped
1 Chilli, finely chopped
5 ml. Tabasco
15 ml. Worcestershire Sauce
Salt & Pepper
90 ml. Cake Flour
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.