Croquette filling method:

1. In a pot heat butter until starts to foam slightly
2. Add flour and stir until combined and a roux is formed, this should look like wet sand
3. Cook for a further minute on a medium heat
4. Slowly add milk while stirring continuously in order to prevent lumps
5. Once all the milk is added, cook on a low heat for 2 minutes
6. Add the bread and snoek, mix well
7. Season with salt and pepper to taste
8. Either pipe long logs on a tray or pipe mixture into desired silicone molds before allowing it to cool
9. Once the cooled pane

Pane method:

1. Preheat the oven to 140C and dry out SASKO Plus+ Rosehip and Honey bush bread for 30 minutes
2. Blend the bread slices to create a crumb and place in a bowl
3. Whisk the eggs together and place in a bowl
4. Season the flour with salt and pepper and place in a bowl
5. Take the croquette and dust in the seasoned flour, place in the egg mixture and coat with the breadcrumbs.
6. To create a double coat dip the paned croquette back in the egg mixture and then into the bread crumbs
7. Deep fry at 175C until golden brown and crispy
8. Optional dipping sauce

Ingredients:

• 500g onion, finely sliced
• 1 kg plum tomatoes, chopped
• 4 cloves garlic, sliced
• 1 red chili, chopped
• 15g ginger, chopped
• 250g treacle sugar
• 150ml red wine vinegar
• 1/2tsp smoked paprika

Method: Add all the ingredients into a large thick based pot and cook on a low heat until the desired consistency. This should take 1 hour 30 minutes. Allow to cool, place in sterilized glass jars