Looking for some fresh food ideas? Here’s how to put a delicious spin on two local recipes

BAKED SNOEK CAKES WITH AMASI TARTAR sauce
Serves 4
Prep time 20 min
Cook time 20 min

INGREDIENTS
For the snoek cakes
1 tbsp olive oil, plus extra to drizzle
1 onion, finely chopped
1 garlic clove, grated
1 tsp paprika
500 g smoked snoek, flaked
1 kg sweet potatoes,
cooked and grated
Handful parsley, chopped
½ cup flour
2 eggs, whisked
½ cup breadcrumbs
For the amasi tartar sauce
1 cup amasi
10 g parsley
10 g coriander
2 gherkins, finely chopped
Juice of ½ lemon

METHOD
For the snoek cakes
1. Preheat oven to 180°C. Line a baking sheet with baking paper.
2. Heat the oil in a pan over high heat. Fry the onion until translucent. Add the garlic and paprika, then fry for another 2 minutes. Season and set aside.
3. Combine the snoek, potatoes, parsley and the onion mixture. Measure out ⅓ cupfuls and shape into fish cakes.
4. Dredge each snoek cake in flour, then in egg and finally in breadcrumbs.
5. Arrange on the prepared sheet, drizzle with olive oil and bake for 20 minutes, until golden.
For the amasi tartar sauce
1. Place the amasi in a piece of muslin cloth and tie with a piece of string to seal. Set aside to drain for 1 hour.
2. Add the herbs, gherkins and lemon juice to a food processor. Blend until finely chopped and well combined.
3. Gently fold this into the amasi and serve with the snoek cakes.

CHICKPEA BUNNY CHOW WITH MANGO ATCHAR
Serves 4
Prep time 15 min
Cook time 25 min

INGREDIENTS
3 tbsp vegetable oil
½ onion, chopped
1 green pepper, chopped
2 garlic cloves, grated
1 carrot, grated
2 tbsp curry powder
1 tbsp chutney
1 tin chopped tomatoes
2 tins chickpeas, drained
1 government loaf, cut into 4
Handful coriander
1 cup mango atchar

METHOD
1. Heat the oil in a large pot. Add the onion and cook for 5 minutes, until soft.
2. Add the green pepper, garlic, carrot and curry powder. Fry for another 5 minutes, until fragrant.
3. Add the chutney and chopped tomatoes. Mix well and allow to simmer for 10 minutes.
4. Add the chickpeas and cook for another 5 minutes. Season to taste.
5. Hollow out the government loaf pieces and fill each with the chickpea curry. Garnish with fresh coriander and serve with mango atchar.

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