All it takes is just a few tweaks to make a healthy meal, and we did just that for these baked snoek cakes with amasi tartar sauce!

SERVES 4 // COOKING TIME 40 min

INGREDIENTS
For the snoek cakes
1 tbsp olive oil, extra to drizzle
1 onion, finely chopped
1 garlic clove, grated
1 tsp paprika
500 g smoked snoek, flaked
1 kg sweet potatoes, cooked and grated
Handful parsley, chopped
½ cup flour
2 eggs, whisked
½ cup breadcrumbs
For the amasi tartar
1 cup amasi
10 g parsley
10 g coriander
2 gherkins, finely chopped
Juice of ½ lemon

METHOD
For the snoek cakes
1. Preheat oven to 180°C. Line a baking sheet with baking paper.
2. Heat the oil in a pan over high heat. Fry the onion until translucent. Add the garlic and paprika, then fry for another 2 minutes. Season and set aside.
3. Combine the snoek, potatoes, parsley and the onion mixture. Measure out ⅓ cupfuls and shape into fish cakes.
4. Dredge each snoek cake in flour, then in egg and finally in breadcrumbs.
5. Arrange on the prepared sheet, drizzle with olive oil and bake for 20 minutes, until golden.
For the amasi tartar
1. Tie the amasi in a piece of muslin cloth and set aside to drain for 1 hour.
2. Add the herbs and gherkins to a food processor and blend until finely chopped and well combined.
3. Gently fold this into the amasi and serve with the snoek cakes.

Recipe & styling: Amerae Vercueil
Photography: Samantha Pinto // HMimages.co.za