Crispy hake goujons are wrapped up in toasted tortillas, which are layered with a smear of sriracha mayo, refreshing dill-dressed cucumber with a kick of zesty lemon, and shredded greens. It’s never been so quick & easy to dive into a delicious dinner!
Crumbed Hake Goujon Wraps
Crumbed Hake Goujon Wraps
with sriracha mayo & dill-dressed cucumber
Hands on Time: 15 - 25 minutes
Overall Time: 20 - 30 minutes
Ingredients:
- Cucumber
- Fresh Dill
- Green Leaves
- Lemon Juice
- Line-caught Hake Goujons
- Sriracha Mayo
- Wholewheat Tortillas
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
MMMAYO
In a small bowl, loosen the mayo with water in 5ml increments until drizzling consistency. Season and set aside.
DILL-ICIOUSLY FRESH
In a bowl, combine the cucumber half-moons, ½ the chopped dill, the lemon juice (to taste), a drizzle of olive oil, and seasoning. Set aside.
GO FOR GOUJONS
Place a pan over medium heat with enough oil to cover the base. When hot, fry the goujons until crispy, 2-3 minutes (shifting occasionally). Remove from the pan and drain on paper towel. Season.
TO THE TORTILLAS!
Place a clean pan over medium heat. When hot, toast each tortilla until warmed through, 30-60 seconds per side.
LET’S WRAP IT UP
Smear some of the mayo over a tortilla and top with the shredded leaves. Lay over the dill-dressed cucumber and top with the crispy goujons. Repeat with the remaining tortilla. Dollop over the remaining mayo and garnish with the remaining fresh dill. Close them up and dig in!
Sriracha Mayo - 1 unit
Cucumber - 50g
Fresh Dill - 3g
Lemon Juice - 15ml
Line-caught Hake Goujons - 1 pack
Wholewheat Tortillas - 2
Green Leaves - 20g
MMMAYO
In a small bowl, loosen the mayo with water in 5ml increments until drizzling consistency. Season and set aside.
DILL-ICIOUSLY FRESH
In a bowl, combine the cucumber half-moons, ½ the chopped dill, the lemon juice (to taste), a drizzle of olive oil, and seasoning. Set aside.
GO FOR GOUJONS
Place a pan over medium heat with enough oil to cover the base. When hot, fry the goujons until crispy, 2-3 minutes (shifting occasionally). Remove from the pan and drain on paper towel. Season.
TO THE TORTILLAS!
Place a clean pan over medium heat. When hot, toast each tortilla until warmed through, 30-60 seconds per side.
LET’S WRAP IT UP
Smear some of the mayo over a tortilla and top with the shredded leaves. Lay over the dill-dressed cucumber and top with the crispy goujons. Repeat with the remaining tortillas. Dollop over the remaining mayo and garnish with the remaining fresh dill. Close them up and dig in!
Sriracha Mayo - 1 unit
Cucumber - 100g
Fresh Dill - 5g
Lemon Juice - 30ml
Line-caught Hake Goujons - 2 packs
Wholewheat Tortillas - 4
Green Leaves - 40g
MMMAYO
In a small bowl, loosen the mayo with water in 5ml increments until drizzling consistency. Season and set aside.
DILL-ICIOUSLY FRESH
In a bowl, combine the cucumber half-moons, ½ the chopped dill, the lemon juice (to taste), a drizzle of olive oil, and seasoning. Set aside.
GO FOR GOUJONS
Place a pan over medium heat with enough oil to cover the base. When hot, fry the goujons until crispy, 2-3 minutes (shifting occasionally). Remove from the pan and drain on paper towel. Season.
TO THE TORTILLAS!
Place a clean pan over medium heat. When hot, toast each tortilla until warmed through, 30-60 seconds per side.
LET’S WRAP IT UP
Smear some of the mayo over a tortilla and top with the shredded leaves. Lay over the dill-dressed cucumber and top with the crispy goujons. Repeat with the remaining tortillas. Dollop over the remaining mayo and garnish with the remaining fresh dill. Close them up and dig in!
Sriracha Mayo - 2 units
Cucumber - 150g
Fresh Dill - 8g
Lemon Juice - 45ml
Line-caught Hake Goujons - 3 packs
Wholewheat Tortillas - 6
Green Leaves - 60g
MMMAYO
In a small bowl, loosen the mayo with water in 5ml increments until drizzling consistency. Season and set aside.
DILL-ICIOUSLY FRESH
In a bowl, combine the cucumber half-moons, ½ the chopped dill, the lemon juice (to taste), a drizzle of olive oil, and seasoning. Set aside.
GO FOR GOUJONS
Place a pan over medium heat with enough oil to cover the base. When hot, fry the goujons until crispy, 2-3 minutes (shifting occasionally). Remove from the pan and drain on paper towel. Season.
TO THE TORTILLAS!
Place a clean pan over medium heat. When hot, toast each tortilla until warmed through, 30-60 seconds per side.
LET’S WRAP IT UP
Smear some of the mayo over a tortilla and top with the shredded leaves. Lay over the dill-dressed cucumber and top with the crispy goujons. Repeat with the remaining tortillas. Dollop over the remaining mayo and garnish with the remaining fresh dill. Close them up and dig in!
Sriracha Mayo - 2 units
Cucumber - 200g
Fresh Dill - 10g
Lemon Juice - 60ml
Line-caught Hake Goujons - 4 packs
Wholewheat Tortillas - 8
Green Leaves - 80g
Woolies Products in this dish
