When it comes to South African cuisine, one cannot overlook the rich flavours and diverse culinary traditions that have evolved over centuries. From aromatic spices to succulent meats, South African food offers a unique blend of influences from various cultures. Among the many delightful dishes, Snoek fish cakes stand out as a delicious and healthy seafood option. Not only do they capture the essence of South African flavours, but they also provide a low-fat alternative for those conscious of their dietary intake.
Snoek, a popular fish found in the coastal waters of South Africa, is the star ingredient in these delectable fish cakes. Known for its firm texture and slightly sweet taste, Snoek lends itself perfectly to this traditional recipe. While fish cakes are commonly associated with a higher fat content due to frying, this low-fat version offers a healthier twist without compromising on taste.
To make low-fat South African Snoek fish cakes, you’ll need the following ingredients:
- 500 grams of fresh Snoek fillets, cooked and flaked
- 2 slices of whole wheat bread, crusts removed and soaked in water
- 1 small onion, finely chopped
- 2 cloves of garlic, minced
- 1 tablespoon of fresh parsley, finely chopped
- 1 tablespoon of fresh coriander, finely chopped
- 1 teaspoon of ground cumin
- 1 teaspoon of ground paprika
- 1 teaspoon of lemon zest
- Salt and pepper to taste
- 2 eggs, lightly beaten
- 1 tablespoon of olive oil for frying
To begin, cook the Snoek fillets by poaching or grilling them until they are tender and easily flake with a fork. Once cooked, allow the fish to cool before gently flaking it into small pieces, making sure to remove any bones or skin.
In a mixing bowl, squeeze out the excess water from the soaked bread slices and add them to the flaked Snoek. Next, add the finely chopped onion, minced garlic, parsley, coriander, ground cumin, ground paprika, lemon zest, salt, and pepper. Mix the ingredients thoroughly, ensuring that the flavours are evenly distributed.
Now, it’s time to bind the mixture together. Gradually add the beaten eggs to the fish mixture, mixing well after each addition. The eggs act as a natural binder, helping to hold the fish cakes together. However, be careful not to add too much egg, as it may make the mixture too wet.
Once the mixture has reached the desired consistency, shape it into small patties, roughly the size of your palm. Place the patties on a tray lined with parchment paper and refrigerate them for about 30 minutes. Chilling the patties will help them hold their shape when cooked.
Heat a non-stick frying pan over medium heat and add the olive oil. Once the oil is hot, carefully place the chilled fish cakes in the pan. Cook them for approximately 3-4 minutes on each side or until golden brown and crispy. You may need to cook the fish cakes in batches, depending on the size of your pan.
Once cooked, transfer the low-fat Snoek fish cakes to a serving platter lined with paper towels to absorb any excess oil. Serve them hot with a squeeze of fresh lemon juice and a side of mixed greens or a tangy cucumber salad for a refreshing accompaniment.
These low-fat South African Snoek fish cakes are a delightful treat for seafood lovers and health-conscious individuals alike. With the combination of flavours from the Snoek, herbs, and spices, each bite is bursting with South African flair. By opting for a healthier cooking method and using whole wheat bread instead of traditional breadcrumbs, these fish cakes offer a lower fat content without sacrificing taste or texture.
So, the next time you’re in the mood for a South African culinary adventure, consider trying these low-fat Snoek fish cakes. Not only will you savour the unique flavours of South Africa, but you’ll also indulge guilt-free, knowing that you’re enjoying a nutritious and wholesome seafood dish.
