Braai'd snoek Burger night! A new sweet twist on your regular Braai Snoek - turn it into a delicious orange & harissa flavoured burger pattie made with sweet potato & a hint of marmalade. Paired with a tasty tomato jam and your favourite burger toppings.




  • Braai
  • Seafood
  • Summer


  • South African

Cooking Methods

  • Braai
  • Cooking



Prep Time

30 minutes

Cooking Time

1 hour


IF you have leftover snoek, you can use it the next day to make these burger patties. Replace the burger buns with Roosterkoek!


For the fish patties:

1 kg Food Lover’s Signature Market Braai Snoek
Zest of 1 orange
45 ml (3 Tbsp) orange marmalade or apricot jam
500 ml (2 cups) sweet potato, cooked & mashed
2 eggs, beaten
30 ml (2 Tbsp) harissa paste
2 spring onions, sliced
Handful of fresh coriander, chopped
Salt and black pepper, to taste

For the tomato jam:

2 onions, sliced
4 tomatoes, roughly chopped
4 marinated sundried tomatoes, chopped
250 ml (1 cup) brown sugar
1-2 red chillies, finely chopped (optional)

For Assembling the burgers:

6 sesame seed buns, from our bakery. (*Or Roosterkoek on the Braai)
1 tomato, cut into slices
250 ml (1 cup) red cabbage, shredded
250 ml (1 cup) rocket leaves, washed


For the fish patties:

Place the snoek on a baking tray. Season with salt and black pepper, cover the fish with orange zest and the jam, drizzle with a dash of olive oil and braai for about 20-25 minutes over medium coals or until fully cooked. Remove from the oven and allow to cool before flaking the fish and removing all the bones.
In a large mixing bowl, combine the flaked snoek, mashed sweet potato, eggs, harissa paste, spring onions and chopped herbs, season to taste.
Form the snoek patties and place on a plate or tray and refrigerate for about 20 minutes.
Heat a frying pan with a dash of olive oil and fry the snoek patties for about 3-4 minutes per side or until golden brown.

For the tomato jam:

Heat a saucepan over medium heat with a knob of butter, add the onions and fry for about 8-10 minutes. Add the tomatoes and place the lid on and cook for another 10 minutes. Add the sugar and simmer for about 40-45 minutes or until sticky.

Assembling the burgers:

Slice the rolls and butter them, then toast both sides of the rolls on a griddle pan. Top the burgers with the snoek patties, tomato slices, shredded red cabbage and rocket. Serve with the tomato jam and roasted potato wedges.

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