Skip to content

Roasted Butternut and Snoek Fishcakes

  • Brew time

    mins
  • Chill time

    mins
  • Cooking Time

    mins
  • Difficulty

  • Freeze time

    mins
  • Makes

  • Marinate time

    mins
  • Oven time

    mins
  • Prep time

    mins
  • Serves

    people
  • Total time

    mins
  • Wait time

    mins
Transform your leftover snoek into Legendary Fish Cakes.
  • 30 ml sunflower oil
  • 100 g white onion, finely chopped
  • 1 tbsp crushed garlic
  • 100 g baby spinach
  • 10 ml Robertsons garlic and herb
  • 10 ml lemon juice
  • 300 g leftover snoek, deboned
  • 1 ½ cups butternut, roasted and mashed
  • 4 - 5 tbsp Hellmann's original mayonnaise
  • 15 ml parsley, chopped
  • Robertsons salt and pepper
  • 125 ml cake flour

Nutritional information

 

Amount per serving

Protein (g)

3.1g

Energy (kJ)

985kJ

Energy (kcal)

235kcal

Carbohydrate incl. fibre (g)

23.1g

Carbohydrate excl. fibre (g)

21.9g

Sugar (g)

1.2g

Fibre (g)

1.2g

Fat (g)

14.6g

Saturated fat (g)

1.9g

Unsaturated fat (g)

12.1g