(4 to 6 portions, 30 minutes)

  • 30 ml butter
  • 1 onion, finely chopped
  • 2 cloves of garlic, finely chopped
  • 400 g smoked snoek, finely flaked
  • 4 sprigs thyme, finely chopped
  • 50 ml cake flour
  • 2 eggs
  • salt and fresly ground black pepper
  • 100 g breadcrumbs
  • 30 ml olive oil
  • 200 ml good-quality mayonnaise
  • salad leaves of your choice
  • 2 lemons, cut into wedges

Heat butter in a medium-size saucepan until warm. Add onion and garlic and fry lightly for about 5 minutes, or until they colour. Add to flaked snoek, along with thyme, flour and 1 egg. Mix well. Season with salt and black pepper. Shape mixture into cakes of about 100 g each. Whisk other egg in a shallow dish. Dip cakes into eggs and then into breadcrumbs. Heat butter in a medium-size pan until warm. Fry cakes 5-8 minutes on each side, or until golden brown and cooked. Serve warm with mayonnaise, salad and lemon.