When you’ve had a long day at the office, but still want to sit down with a satisfying plate of home-cooked food – save this recipe! Golden salmon & hake fishcakes with a side of roasted pumpkin chunks & onion wedges, plus a fresh salad. Serve with red pepper hummus and you’re done!
Golden Fishcakes & Red Hummus
Golden Fishcakes & Red Hummus
with roasted pumpkin, red onion & sunflower seeds
Hands on Time: 10 - 25 minutes
Overall Time: 30 - 35 minutes
Ingredients:
- Crumbed Salmon & Hake Fishcakes
- Cucumber
- Fish
- NOMU Roast Rub
- Pumpkin Chunks
- Red Onion
- Red Onions
- Red Pepper Hummus
- Salad Leaves
- Sunflower Seeds
- Tomato
- Tomatoes
- White Wine Vinegar
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
CRISPY VEGGIES
Preheat the oven to 200°C. Place the pumpkin pieces and onion wedges on a roasting tray, coat in oil, the rub and season. Roast in the hot oven for 20-25 minutes until cooked through and crisping up, shifting halfway.
GET SOME PREP DONE
Slice the tomato into thin slices and season. Rinse the salad leaves. Cut the Cucumber into rounds. Loosen the hummus with water in 5ml increments until drizzling consistency and season.
FLAVOURFUL FISHCAKES
When the roast has 10 minutes to go, place a pan over a medium-high heat with enough oil to cover the base. When hot, fry the crumbed fishcakes for 2-3 minutes per side until golden and crisp. Remove from the pan, season, and drain on paper towel.
IT’S THE SIMPLE THINGS
In a salad bowl, combine the vinegar, a drizzle of oil, seasoning, the rinsed salad leaves, the tomato slices, the Cucumber rounds, and the sunflower seeds.
AND DINNER IS DONE!
Plate up the roasted vegetables alongside the golden fishcakes and the fresh salad. Serve with the loosened red pepper hummus on the side for dunking. Easy peasy, Chef!
CRISPY VEGGIES
Preheat the oven to 200°C. Place the pumpkin pieces and onion wedges on a roasting tray, coat in oil, the rub and season. Roast in the hot oven for 20-25 minutes until cooked through and crisping up, shifting halfway.
GET SOME PREP DONE
Slice the tomato into thin slices and season. Rinse the salad leaves. Cut the Cucumber into rounds. Loosen the hummus with water in 5ml increments until drizzling consistency and season.
FLAVOURFUL FISHCAKES
When the roast has 10 minutes to go, place a pan over a medium-high heat with enough oil to cover the base. When hot, fry the crumbed fishcakes for 2-3 minutes per side until golden and crisp. Remove from the pan, season, and drain on paper towel.
IT’S THE SIMPLE THINGS
In a salad bowl, combine the vinegar, a drizzle of oil, seasoning, the rinsed salad leaves, the tomato slices, the Cucumber rounds, and the sunflower seeds.
AND DINNER IS DONE!
Plate up the roasted vegetables alongside the golden fishcakes and the fresh salad. Serve with the loosened red pepper hummus on the side for dunking. Easy peasy, Chef!
CRISPY VEGGIES
Preheat the oven to 200°C. Place the pumpkin pieces and onion wedges on a roasting tray, coat in oil, the rub and season. To make sure they do get crispy, don’t overcrowd the tray – use two trays instead! Roast in the hot oven for 25-30 minutes until cooked through and crisping up, shifting halfway.
GET SOME PREP DONE
Slice the Tomatoes into thin slices and season. Rinse the salad leaves. Cut the Cucumber into rounds. Loosen the hummus with water in 10ml increments until drizzling consistency and season.
FLAVOURFUL FISHCAKES
When the roast has 10 minutes to go, place a pan over a medium-high heat with enough oil to cover the base. When hot, fry the crumbed fishcakes for 2-3 minutes per side until golden and crisp. Remove from the pan, season, and drain on paper towel.
IT’S THE SIMPLE THINGS
In a salad bowl, combine the vinegar, a drizzle of oil, seasoning, the rinsed salad leaves, the tomato slices, the Cucumber rounds, and the sunflower seeds.
AND DINNER IS DONE!
Plate up the roasted vegetables alongside the golden fishcakes and the fresh salad. Serve with the loosened red pepper hummus on the side for dunking. Easy peasy, Chef!
CRISPY VEGGIES
Preheat the oven to 200°C. Place the pumpkin pieces and onion wedges on a roasting tray, coat in oil, the rub and season. To make sure they do get crispy, don’t overcrowd the tray – use two trays instead! Roast in the hot oven for 25-30 minutes until cooked through and crisping up, shifting halfway.
GET SOME PREP DONE
Slice the Tomatoes into thin slices and season. Rinse the salad leaves. Cut the Cucumber into rounds. Loosen the hummus with water in 10ml increments until drizzling consistency and season.
FLAVOURFUL FISHCAKES
When the roast has 10 minutes to go, place a pan over a medium-high heat with enough oil to cover the base. When hot, fry the crumbed fishcakes for 2-3 minutes per side until golden and crisp. Remove from the pan, season, and drain on paper towel.
IT’S THE SIMPLE THINGS
In a salad bowl, combine the vinegar, a drizzle of oil, seasoning, the rinsed salad leaves, the tomato slices, the Cucumber rounds, and the sunflower seeds.
AND DINNER IS DONE!
Plate up the roasted vegetables alongside the golden fishcakes and the fresh salad. Serve with the loosened red pepper hummus on the side for dunking. Easy peasy, Chef!
Frequently Asked Questions
What is the preparation time for Golden Fishcakes & Red Hummus?
The preparation time for Golden Fishcakes & Red Hummus with roasted pumpkin, red onion & sunflower seeds is between 10 and 25 minutes.
What is the total time required to make Golden Fishcakes & Red Hummus with roasted pumpkin, red onion & sunflower seeds?
The total time required to make Golden Fishcakes & Red Hummus with roasted pumpkin, red onion & sunflower seeds is between 30 and 35 minutes.
How many servings does Golden Fishcakes & Red Hummus provide?
4 servings
What are the main ingredients in Golden Fishcakes & Red Hummus?
Crumbed Salmon & Hake Fishcakes, Cucumber, Fish, NOMU Roast Rub, Pumpkin Chunks, Red Onion, Red Onions, Red Pepper Hummus, Salad Leaves, Sunflower Seeds, Tomato, Tomatoes, White Wine Vinegar
What is the nutritional information of Golden Fishcakes & Red Hummus?
Calories: 658, Carbs: 77 grams, Fat: grams, Protein: 29.5 grams, Sugar: 16.3 grams, Salt: 1947 grams
How do I prepare Golden Fishcakes & Red Hummus?
GET SOME PREP DONE: Slice the tomato into thin slices and season. Rinse the salad leaves. Cut the cucumber into rounds. Loosen the hummus with water in 5ml increments until drizzling consistency and season. CRISPY VEGGIES: Preheat the oven to 200°C. Place the pumpkin pieces and onion wedges on a roasting tray, coat in oil, the rub and season. Roast in the hot oven for 20-25 minutes until cooked through and crisping up, shifting halfway. AND DINNER IS DONE!: Plate up the roasted vegetables alongside the golden fishcakes and the fresh salad. Serve with the loosened red pepper hummus on the side for dunking. Easy peasy, Chef! IT’S THE SIMPLE THINGS: In a salad bowl, combine the vinegar, a drizzle of oil, seasoning, the rinsed salad leaves, the tomato slices, the cucumber rounds, and the sunflower seeds. FLAVOURFUL FISHCAKES: When the roast has 10 minutes to go, place a pan over a medium-high heat with enough oil to cover the base. When hot, fry the crumbed fishcakes for 2-3 minutes per side until golden and crisp. Remove from the pan, season, and drain on paper towel.
What should be prepared from my kitchen to make Golden Fishcakes & Red Hummus?
Crumbed Salmon & Hake Fishcakes, Cucumber, Fish, NOMU Roast Rub, Pumpkin Chunks, Red Onion, Red Onions, Red Pepper Hummus, Salad Leaves, Sunflower Seeds, Tomato, Tomatoes, White Wine Vinegar
How many calories does Golden Fishcakes & Red Hummus have?
658 calories
How much fat content does Golden Fishcakes & Red Hummus have?
grams
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