Thursday, April 12, 2012

Fish Cakes Served With Fig, Walnut And Feta Salad


Living in Cape Town has many advantages besides the world class beaches, rolling wine lands and great summer holiday vibe. We enjoy an abundance of fresh fruit, vegetables and fish. I really appreciate the fact that I can buy fish right off the boat! Whenever possible I try not to freeze fish but every now and then it can't be helped. I find that frozen fish can become waterlogged and mushy so I usually make fish cakes, fish pie or tart when I need to use up frozen fish.
If you are talking Cape Town and fish then you have to talk Snoek. Snoek also known as Barracouta in Australia and New Zealand should not be confused with the game fish Barracuda. They swim in large schools in the temperate waters of the Cape West Coast to East Coast and can be found off the coasts of South America, New Zealand and Australia. This fish has a very distinctive flavor and is very popular among Capetonians.
Snoek can be enjoyed in many different ways but traditionally it is grilled over the coals or eaten smoked with brown bread and fig preserve. The recipes below are a twist on the latter, I served Snoek fish cakes with a Fig, Walnut and Feta Salad as a light supper.
Snoek Fish Cakes
You will need: 3 cups poached Snoek flaked, 1 medium potato cooked and mashed, handful of fresh coriander chopped, 2 spring onions chopped, 1 egg, salt and ground black pepper.
- Combine all the ingredients together in a bowl.
- Form the mixture into cakes and refrigerate for 30 min.
- Heat olive oil and a knob of butter over a medium heat.
- Cook the fish cakes 5 min each side in batches until golden brown and warmed through.
Fig, Walnut and Feta Salad
You will need: 1 Fig per person quartered, handful of walnuts, a handful of rocket leaves per person, 100 g feta cheese crumbled, pinch of salt, 3 tablespoons olive oil and 1 tablespoon balsamic vinegar.
- Whisk the olive oil, balsamic vinegar and salt together to make the vinaigrette dressing.
- In a bowl layer the rocket, feta walnuts and fig one after the other.
- Dress with the vinaigrette.
- Serve and enjoy!
If you do not have access to Snoek or Barracouta then substitute it with any other type of firm fleshed fish such as Angel Fish, Cod or even a piece of Hake.
Alex writes the Blog- Kitchen Patrol:
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