2ttablespoon dried apricotssoaked in hot water for 10 minutes and then finely chopped
3tablespoonfresh parsleyfinely chopped
Instructions
To make the fish cakes, fry the onion and garlic in olive oil until soft and translucent. Allow to cool slightly.
In a large bowl, combine the smoked snoek, cooked potatoes, onion mixture and rest of the ingredients and mix well. Check the seasoning and adjust.
Form handfuls of the mixture into fish cakes and dust with the seasoned flour.
Place on a greased tray and refrigerate for 20-30 minutes.
In the meanwhile, make the tartar sauce.
In a blender, combine the egg yolks, mustard, lemon juice, apricot jam and salt. Blend for 30 seconds.
With the blender running, slowly pour in the canola oil. If the mayo gets a bit thick, you can add a few tbsp water before continuing with adding the oil.
Taste the mayo and adjust the seasoning.
Add the chopped gherkins, capers, apricots and parsley and adjust seasoning again.
To cook the fish cakes, heat canola oil in a large frying pan and fry the cakes until golden brown on both sides.
Drain on kitchen paper and serve with the tartar sauce and salad.