Looking for more recipe ideas? For dinner inspiration, food trends and roundups of the most delicious new recipes, visit sitchu.com.au/recipes Explore More Recipes SITCHU MAGAZINE Snapper & Cassava Cakes With Fried Mocca Serves: 5-6 Ingredients Method 750g snapper fillet, skinless and boneless, cut into 2cm cubes 60g unsalted butter 1/2 tsp salt 1/2 tsp black pepper 800g peeled cassava 3 garlic cloves, finely minced 1/2 cup spring onion, finely sliced 1 bongo chilli, deseeded and finely chopped (can leave this out if you choose as they pack a punch!) 1/4 cup chopped basil leaves 1/4 cup chopped coriander leaves (you can use whatever herbs you like. We grow this, so this is what we use) Big pinch of salt 500ml canola oil, for frying Boil cassava until tender. Drain and let it steam for a few minutes to dry. Mash or mouli until nearly smooth, leaving some chunks for an authentic texture. While cassava is cooking, melt butter in a pan over medium-high heat. Add half the fish and cook for four minutes, turning once. The fish should be just cooked (flakes easily) but not golden. Transfer to a rack to cool. Repeat with the remaining fish. In the same pan, add garlic, chilli, and spring onion to the leftover butter. Cook for one minute until the garlic is golden. Pour over the cassava, scraping out every drop of butter. Add soft herbs and salt. Use a wooden spoon to roughly mix the cassava. Gently fold in the fish, breaking it slightly to distribute flakes evenly — don’t mash it; we want chunks. Roll the mixture into golf ball–sized portions and chill. No flour or crumbs are used, making this an ideal gluten-free option. Heat canola oil to 175°C. Shallow fry the balls until lightly coloured. Remove and place on a paper towel on a tray in a 180°C oven for 5–7 minutes, until hot in the centre. You should get 15–18 balls. Plate with bush lemon, fried mocca (Fijian spinach), and homemade mayonnaise spiked with lots of lemon and lime zest.
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