Psssst, Chef. Don’t tell anyone, but here’s a well-kept cooking secret: Complicated doesn’t equal tasty. You’ll see what we mean as you savour a bite of this simple but extremely delicious dish featuring crispy-coated snoek fishcakes, steaming jasmine rice, and a lemon-mayo cabbage & carrot slaw, sided with creamy avo. Simply stunning!
Warm Snoek Fishcake & Rice Bowl
Warm Snoek Fishcake & Rice Bowl
with avocado & slaw
Hands on Time: 20 - 25 minutes
Overall Time: 20 - 25 minutes
Ingredients:
- Avocado
- Avocados
- Crumbed Snoek Fishcakes
- Jasmine Rice
- Lemony Mayo
- Shredded Cabbage & Julienne Carrot
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
RICE
Place the rinsed rice in a pot with 200ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
FISH CAKES
Place a pan over 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.
SOME PREP
Halve the avocado and remove the pip. Peel the skin off, keeping the flesh intact. Thinly slice the avocado and season. Loosen the lemony mayo with a splash of water. Combine the shredded green cabbage & julienne carrot with the mayo. Season.
DINNER IS READY
Bowl up the fluffy rice alongside the fishcakes, the creamy slaw, and the avocado slices. Dig in, Chef!
Jasmine Rice - 100ml
Crumbed Snoek Fishcakes - 1 unit
Avocado - 1
Lemony Mayo - 60ml
Shredded Cabbage & Julienne Carrot - 75g
RICE
Place the rinsed rice in a pot with 400ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
FISH CAKES
Place a pan over 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.
SOME PREP
Halve the avocado and remove the pip. Peel the skin off, keeping the flesh intact. Thinly slice the avocado and season. Loosen the lemony mayo with a splash of water. Combine the shredded green cabbage & julienne carrot with the mayo. Season.
DINNER IS READY
Bowl up the fluffy rice alongside the fishcakes, the creamy slaw, and the avocado slices. Dig in, Chef!
Jasmine Rice - 200ml
Crumbed Snoek Fishcakes - 2 units
Avocado - 1
Lemony Mayo - 120ml
Shredded Cabbage & Julienne Carrot - 150g
RICE
Place the rinsed rice in a pot with 600ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
FISH CAKES
Place a pan over 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.
SOME PREP
Halve the avocados and remove the pips. Peel the skin off, keeping the flesh intact. Thinly slice the avocados and season. Loosen the lemony mayo with a splash of water. Combine the shredded green cabbage & julienne carrot with the mayo. Season.
DINNER IS READY
Bowl up the fluffy rice alongside the fishcakes, the creamy slaw, and the avocado slices. Dig in, Chef!
Jasmine Rice - 300ml
Crumbed Snoek Fishcakes - 3 units
Avocados - 2
Lemony Mayo - 180ml
Shredded Cabbage & Julienne Carrot - 225g
RICE
Place the rinsed rice in a pot with 800ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
FISH CAKES
Place a pan over 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.
SOME PREP
Halve the avocados and remove the pips. Peel the skin off, keeping the flesh intact. Thinly slice the avocados and season. Loosen the lemony mayo with a splash of water. Combine the shredded green cabbage & julienne carrot with the mayo. Season.
DINNER IS READY
Bowl up the fluffy rice alongside the fishcakes, the creamy slaw, and the avocado slices. Dig in, Chef!
Jasmine Rice - 400ml
Crumbed Snoek Fishcakes - 4 units
Avocados - 2
Lemony Mayo - 240ml
Shredded Cabbage & Julienne Carrot - 300g
Woolies Products in this dish
