Remove the bones from the snoek and shred. Set aside.
Cover potatoes with the fish stock and simmer until almost cooked. Add the hake and simmer gently until potatoes are thoroughly cooked. Remove fish and potatoes from the stock.
Flake fish, removing any bones and mash the potato cubes. Place fish and mash into a mixing bowl.
Heat the butter and sauté the onion until soft and golden. Add this to the fish and mash mixture, together with the shredded snoek, egg, parsley and lemon zest. Season well.
Shape into 6-8 fish cakes. Coat each one with seasoned flour, dip into egg and coat generously with breadcrumbs.
Chill in the fridge for at least 30 minutes or overnight before frying.
Preheat the oven to 200°C. In a non stick pan, heat the oil and fry the fishcakes until golden on both sides then transfer onto a greased baking tray bake for 10-15 minutes.
Serve on a bed of watercress, Dill mayonnaise and lemon wedges.
For the Dill mayonnaise: Combine 125 ml creamy mayonnaise with 1 T chopped Dill and the zest of 1 lemon.
Tip: replace smoked snoek with smoked salmon trout
Reprinted with permission of Bits of Carey. To see more
recipes, click here. Published by Crush online magazine.