Left-over cooked fish spells fish cakes! I had some snoek left over from the smoorsnoek I prepared with Marinda Engelbrecht and decided that fish cakes are always a great way to prevent waste. I flaked the cooked snoek ( which was poached in water with peppercorns and bay leaves) and mixed chopped red pepper, spring onion, chilli and parsley in. Other flavours like coriander, ginger and garlic can also be added for extra flavour. I like fish cakes that are not too dense, so I didn’t add potato or bread. I only added an egg to bind and lightly fried them in a little oil.