Snoek “viskoekies” with caramel sweet potato, tandoori mayo and pineapple sambal


Snoek "viskoekies" with caramel sweet potato, tandoori mayo and pineapple sambal
Snoek "viskoekies" with caramel sweet potato, tandoori mayo and pineapple sambal
Print Recipe
Servings Prep Time
4-6 people 30 minutes
Cook Time
30 minutes
Servings Prep Time
4-6 people 30 minutes
Cook Time
30 minutes
Snoek "viskoekies" with caramel sweet potato, tandoori mayo and pineapple sambal
Snoek "viskoekies" with caramel sweet potato, tandoori mayo and pineapple sambal
Print Recipe
Servings Prep Time
4-6 people 30 minutes
Cook Time
30 minutes
Servings Prep Time
4-6 people 30 minutes
Cook Time
30 minutes
Ingredients
"Viskoekies"
  • 800 g Cooked Snoek, deboned and flaked
  • 100 g bread crumbs plus extra for coating
  • 2 eggs beaten
  • 2 Onions finely chopped
  • 30 g Fresh Coriander chopped
  • 30 g fresh parsley chopped
  • Zest and juice of 1 lemon
  • Salt and pepper to taste and some Willow Creek Basil flavoured olive oil to fry
Caramel Sweet Potato
  • 1,2 kg Sweet potato, washed and cut into discs
  • 1 Cup brown sugar
  • 1 Cup Butter
  • 10 ml salt
  • 8cm piece ginger, washed and sliced
  • 15 ml Ground Cinnamon
Pineapple Sambal
  • 1 Medium sized Pineapple, peeled and finely chopped
  • 30 g Fresh Coriander finely chopped
  • 1 Large onion finely chopped
  • 3/4 Cup White wine vinegar
  • 1/2 Cup White sugar
  • Salt and pepper to taste
Tandoori Mayo
  • 2 Room temperature egg yolks
  • 15 ml Dijon mustard
  • 15 ml leaf masala
  • 200 ml Canola Oil
  • Zest and juice of 1 lemon
  • Salt and pepper to taste
Instructions
"Viskoekies"
  1. Mix all the ingredients together and season to taste.
  2. Form into about 10 - 12 fishcakes and place in the fridge to set.
  3. Pan fry in some butter and Willow Creek Basil flavoured olive oil on both sides until well browned.
Caramel Sweet Potato
  1. Place all the ingredients in a heavy based pot on a low heat and cook for about an hour until the sweet potato has caramelised and there is only a sticky sauce in the pot.
Pineapple Sambal
  1. Mix all the ingredients together and season to taste.
  2. Leave overnight in the fridge before serving.
Tandoori Mayo
  1. Place the egg yolks, mustard, masala, lemon zest and juice and seasoning in a blender.
  2. While blending on a high speed, slowly add the oil until the mayo is thick.
  3. Place in a container in the fridge until use.