What’s the opposite of an exhausting cook in the kitchen? This recipe, Chef! In less than 20 minutes, you will be savouring a plate full of shredded greens with pops of peas and charred green beans. Alongside you can enjoy mouthfuls of golden crumbed fishcakes with a creamy Pesto Princess Basil & Lemon Pesto-infused mayo.
Crumbed Snoek Fishcakes & Pesto Mayo
Crumbed Snoek Fishcakes & Pesto Mayo
with green beans & peas
Hands on Time: 15 - 20 minutes
Overall Time: 15 - 20 minutes
Ingredients:
- Crumbed Snoek Fishcakes
- Green Beans
- Peas
- Pesto Mayo
- Salad Leaves
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
BEAN THERE, DONE THAT
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the green beans until starting to char, 4-5 minutes (shifting occasionally). Remove from the pan, season, and cover.
MMMMAYO
In a bowl, loosen the pesto mayo with water in 5ml increments until drizzling consistency.
HERE FISHY, FISHY
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 and drain on paper towel. Season.
ALREADY DINNER TIME?
Make a bed of the shredded salad leaves. Top with the charred green beans and the peas. Serve the fishcakes alongside. Drizzle over the pesto mayo.
Green Beans - 80g
Pesto Mayo - 40ml
Crumbed Snoek Fishcakes - 1 pack
Salad Leaves - 20g
Peas - 50g
BEAN THERE, DONE THAT
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the green beans until starting to char, 5-6 minutes (shifting occasionally). Remove from the pan, season, and cover.
MMMMAYO
In a bowl, loosen the pesto mayo with water in 5ml increments until drizzling consistency.
HERE FISHY, FISHY
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 and drain on paper towel. Season.
ALREADY DINNER TIME?
Make a bed of the shredded salad leaves. Top with the charred green beans and the peas. Serve the fishcakes alongside. Drizzle over the pesto mayo.
Green Beans - 160g
Pesto Mayo - 80ml
Crumbed Snoek Fishcakes - 2 packs
Salad Leaves - 40g
Peas - 100g
BEAN THERE, DONE THAT
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the green beans until starting to char, 5-6 minutes (shifting occasionally). Remove from the pan, season, and cover.
MMMMAYO
In a bowl, loosen the pesto mayo with water in 5ml increments until drizzling consistency.
HERE FISHY, FISHY
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 and drain on paper towel. Season.
ALREADY DINNER TIME?
Make a bed of the shredded salad leaves. Top with the charred green beans and the peas. Serve the fishcakes alongside. Drizzle over the pesto mayo.
Green Beans - 240g
Pesto Mayo - 120ml
Crumbed Snoek Fishcakes - 3 packs
Salad Leaves - 60g
Peas - 150g
BEAN THERE, DONE THAT
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the green beans until starting to char, 6-7 minutes (shifting occasionally). Remove from the pan, season, and cover.
MMMMAYO
In a bowl, loosen the pesto mayo with water in 5ml increments until drizzling consistency.
HERE FISHY, FISHY
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 and drain on paper towel. Season.
ALREADY DINNER TIME?
Make a bed of the shredded salad leaves. Top with the charred green beans and the peas. Serve the fishcakes alongside. Drizzle over the pesto mayo.
Green Beans - 320g
Pesto Mayo - 160ml
Crumbed Snoek Fishcakes - 4 packs
Salad Leaves - 80g
Peas - 200g
Woolies Products in this dish
