A cloud of creamy wasabi mash sits next to a refreshing raw salad of radishes and cucumbers and crispy, crumbed snoek fishcakes. A sprinkling of black sesame seeds and teriyaki sauce for dunking complete this amazing Asian-inspired dinner.
Crumbed Fishcakes & Wasabi Mash
Crumbed Fishcakes & Wasabi Mash
with black sesame seeds & teriyaki sauce
Hands on Time: 10 - 25 minutes
Overall Time: 25 - 40 minutes
Ingredients:
- Black Sesame Seeds
- Crumbed Snoek Fishcakes
- Cucumber
- Potato
- Radish
- Salad Leaves
- Teriyaki Sauce
- Wasabi Powder
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Milk (optional)
- Paper Towel
- Butter (optional)
NO ORDINARY MASH
Place the potato pieces in a pot of salted water. Bring to a boil and cook until soft, 15-20 minutes. Drain and return to the pot. Add a knob of butter (optional), the wasabi powder (to taste), and a splash of water or milk (optional). Mash with a fork, season, and cover.
TOASTED
Place the sesame seeds in a pan over medium heat. Toast until they pop, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
FRESHNESS
In a bowl, combine the rinsed leaves, the radish rounds, the cucumber rounds, a drizzle of olive oil, and seasoning. Set aside.
FRY THE FISH
Return the pan to medium heat with enough oil to cover the base. When hot, fry the fishcakes until golden and crispy, 2-3 minutes per side. Remove from the pan, drain on paper towel, and season.
A BITE WITH A BIT OF A KICK
Plate up the wasabi mash. Side with the radish salad and the crumbed fishcakes. Sprinkle over the sesame seeds and serve with the teriyaki sauce for dunking. Dig in, Chef!
Potato - 200g
Wasabi Powder - 2,5ml
Black Sesame Seeds - 5ml
Salad Leaves - 20g
Radish - 20g
Cucumber - 100g
Crumbed Snoek Fishcakes - 1 unit
Teriyaki Sauce - 20ml
NO ORDINARY MASH
Place the potato pieces in a pot of salted water. Bring to a boil and cook until soft, 15-20 minutes. Drain and return to the pot. Add a knob of butter (optional), the wasabi powder (to taste), and a splash of water or milk (optional). Mash with a fork, season, and cover.
TOASTED
Place the sesame seeds in a pan over medium heat. Toast until they pop, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
FRESHNESS
In a bowl, combine the rinsed leaves, the radish rounds, the cucumber rounds, a drizzle of olive oil, and seasoning. Set aside.
FRY THE FISH
Return the pan to medium heat with enough oil to cover the base. When hot, fry the fishcakes until golden and crispy, 2-3 minutes per side. Remove from the pan, drain on paper towel, and season.
A BITE WITH A BIT OF A KICK
Plate up the wasabi mash. Side with the radish salad and the crumbed fishcakes. Sprinkle over the sesame seeds and serve with the teriyaki sauce for dunking. Dig in, Chef!
Potato - 400g
Wasabi Powder - 5ml
Black Sesame Seeds - 10ml
Salad Leaves - 40g
Radish - 40g
Cucumber - 200g
Crumbed Snoek Fishcakes - 2 units
Teriyaki Sauce - 40ml
NO ORDINARY MASH
Place the potato pieces in a pot of salted water. Bring to a boil and cook until soft, 20-25 minutes. Drain and return to the pot. Add a knob of butter (optional), the wasabi powder (to taste), and a splash of water or milk (optional). Mash with a fork, season, and cover.
TOASTED
Place the sesame seeds in a pan over medium heat. Toast until they pop, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
FRESHNESS
In a bowl, combine the rinsed leaves, the radish rounds, the cucumber rounds, a drizzle of olive oil, and seasoning. Set aside.
FRY THE FISH
Return the pan to medium heat with enough oil to cover the base. When hot, fry the fishcakes until golden and crispy, 2-3 minutes per side. Remove from the pan, drain on paper towel, and season.
A BITE WITH A BIT OF A KICK
Plate up the wasabi mash. Side with the radish salad and the crumbed fishcakes. Sprinkle over the sesame seeds and serve with the teriyaki sauce for dunking. Dig in, Chef!
Potato - 600g
Wasabi Powder - 7,5ml
Black Sesame Seeds - 15ml
Salad Leaves - 60g
Radish - 60g
Cucumber - 300g
Crumbed Snoek Fishcakes - 3 units
Teriyaki Sauce - 60ml
NO ORDINARY MASH
Place the potato pieces in a pot of salted water. Bring to a boil and cook until soft, 20-25 minutes. Drain and return to the pot. Add a knob of butter (optional), the wasabi powder (to taste), and a splash of water or milk (optional). Mash with a fork, season, and cover.
TOASTED
Place the sesame seeds in a pan over medium heat. Toast until they pop, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
FRESHNESS
In a bowl, combine the rinsed leaves, the radish rounds, the cucumber rounds, a drizzle of olive oil, and seasoning. Set aside.
FRY THE FISH
Return the pan to medium heat with enough oil to cover the base. When hot, fry the fishcakes until golden and crispy, 2-3 minutes per side. Remove from the pan, drain on paper towel, and season.
A BITE WITH A BIT OF A KICK
Plate up the wasabi mash. Side with the radish salad and the crumbed fishcakes. Sprinkle over the sesame seeds and serve with the teriyaki sauce for dunking. Dig in, Chef!
Potato - 800g
Wasabi Powder - 10ml
Black Sesame Seeds - 20ml
Salad Leaves - 80g
Radish - 80g
Cucumber - 400g
Crumbed Snoek Fishcakes - 4 units
Teriyaki Sauce - 80ml
Woolies Products in this dish
