Smoked snoek fishcakes with cucumber noodles & sweet chilli sauce

Courtesy Peter Goffe-Wood from Kitchen Cowboys in Salt River and a Master chef SA judge

*Serves 6

Ingredients

Flake the snoek, removing all of the bones.
Heat a saucepan with a little oil and fry the masala and turmeric for 30 seconds.
Add the sliced onion, garlic, and ginger. Fry until the onion begins to soften, then remove from the heat and leave to cool.
Grate the parboiled potato (skin included) into the onion mixture.
Add the flour and egg to the mixture.
Roughly chop the herbs and add them along with the lemon juice.
Roll and shape the mixture into small cakes, dust with a little flour, and fry in a pan until golden brown on both sides.
To serve, place fishcakes on a bed of rocket and drizzle with some sweet chilli sauce.
Garnish with a lemon wedge.