22 May Snoek “viskoekies” with caramel sweet potato, tandoori mayo and pineapple sambal
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"
- Mix all the ingredients together and season to taste.
- Form into about 10 - 12 fishcakes and place in the fridge to set.
- Pan fry in some butter and Willow Creek Basil flavoured olive oil on both sides until well browned.
Caramel Sweet Potato
- 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
- Mix all the ingredients together and season to taste.
- Leave overnight in the fridge before serving.
Tandoori Mayo
- Place the egg yolks, mustard, masala, lemon zest and juice and seasoning in a blender.
- While blending on a high speed, slowly add the oil until the mayo is thick.
- Place in a container in the fridge until use.