One bite into these crispy snoek jaffels from our Spring issue will have you transported to a time where your mom prepared these goodies as part of your favourite lunch. Quick and easy, and equally delicious! More mouth-watering recipes like these in our latest issue that’s on shelves now!
Snoek Jaffel
Ingredients
- 3 cups flaked smoked snoek
- ½ cup cooked corn kernels
- 5 tbsp mayonnaise
- 4 eggs, soft poached
- 8 slices white bread
- 1 red onion, sliced into rings
- Handful parsley
Instructions
MIX together the snoek and mayonnaise. Season well.
GREASE and heat a folding grid or jaffle iron over hot coals.
MAKE 4 sandwiches with the snoek filling and poached eggs.
BUTTER the outside of each sandwich and press in a slice of red onion.
PRESS tightly in your grid or jaffle iron and braai for 2 minutes on each side, until golden. SERVE immediately with chopped parsley.
ALSO SEE: Snoek and sundried tomato pâté with chargrilled ciabatta toast
Snoek and sundried tomato pâté with chargrilled ciabatta toast
