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


  • 250 g smoked snoek
  • 1 tsp leaf masala
  • ½ tsp turmeric
  • 1 small onion sliced
  • 10 g ginger, finely chopped
  • 10 g garlic, finely chopped
  • 1 large potato, parboiled skin on
  • 50 g flour
  • 2 eggs
  • 10 g coriander
  • 10 g mint
  • Juice of 1 lemon
  • 20 g rocket
  • 750 ml sweet chilli sauce


  • 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.