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Coconut crusted snoek fishcakes

Coconut crusted snoek fishcakes
Coconut crusted snoek fishcakes
Part 1

Leftover kitchen hacks
 

  1. Bread turned into breadcrumbs
  2. Freezing herbs in olive oil
  3. Freezing herbs in ziplock bag
  4. Roast potatoes turned into hash

 
Part 2
Coconut crusted snoek fishcakes
Leftover snoek, flaked and bones removed
Mashed potatoes, enough to bind the snoek into patties
1 Spring onion
1 onion, caramelized
Salt and freshly ground black pepper to taste
Desiccated coconut to coat the fish cakes
Lemon to squeeze over
 
Serve with Woolies summer crunch salad
Add the flaked snoek to a large mixing bowl along with the mashed potatoes, spring onion, caramelised onion and season with salt and freshly ground black pepper.
Mold the mixture into patties before coating with the dessicated coconut, Heat a griddle pan over a mediium heat and brush with coconut oil. Place the patties on the griddle pan and allow it to char slightly.
Serve with the summer crunch salad and a squeeze of lemon over

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