3 (400g) orange sweet potatoes, unpeeled
Curry leaves (optional)
1 Tbsp (15ml) butter, for frying
1 Tbsp (15ml) oil, for frying
1 onion, finely chopped
1-2 Tbsp (15-30ml) medium curry powder or paste
250g snoek or oily fish, cooked, deboned and flaked
Grated peel of 1 small lemon
Handful fresh coriander
Salt and milled pepper
Oil, for frying
Chutney dipping sauce
1 cup (250ml) yoghurt
¼ cup (60ml) tangy mayonnaise
¼ cup (60ml) chutney
Chopped fresh coriander (optional)
Boil potatoes and curry leaves in salted water until tender. Discard leaves.
When cool enough to handle, peel and mash.
Heat butter and oil in a pan and fry onion until soft and translucent.
Add curry powder or paste and cook for about a minute to release flavour.
Stir in snoek, lemon and herbs and toss to coat.
Season well and fork into mashed sweet potato.
Shape into patties or small balls and fry in shallow oil until golden.
Mix dipping sauce ingredients together.
Serve fishcakes with dipping sauce as a cocktail snack, pile onto buns as a fish burger or serve on top of leaves as a salad option.