Flaky snoek is encased in a crispy, golden crumb, which shares a plate with lightly charred green beans and a zesty cucumber ribbons & greens salad. The well-known flavours are taken to the next level with a creamy caper-mayo sauce and a garnish of crispy capers. It’s the definition of so-fish-ticated seafood, Chef!
Groote Post’s Snoek Fishcakes
Groote Post’s Snoek Fishcakes
with caper-mayo & green beans
Hands on Time: 20 - 35 minutes
Overall Time: 30 - 45 minutes
Ingredients:
- Capers
- Crumbed Snoek Fishcakes
- Cucumber
- Green Beans
- Lemon
- Lemons
- Plain Tangy Mayo
- Salad Leaves
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
MMMAYO & SALAD
In a bowl, combine ½ the chopped capers with the mayo, a drizzle of olive oil, and seasoning. Set aside. In a salad bowl, toss together the shredded salad leaves, the cucumber ribbons, a squeeze of lemon juice, a drizzle of olive oil, and seasoning. Set aside.
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.
CRISPY CAPERS
Return the pan to high heat with a drizzle of oil. When hot, fry the remaining capers until crispy, 1-2 minutes. Remove from the pan and drain on paper towel.
CRISPY FISHCAKES
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.
SEAFOOD SENSATION
Plate up the fishcakes alongside the charred green beans and the cucumber salad. Scatter over the crispy capers. Side with the caper mayo for dunking and the remaining lemon wedges for added zest & freshness!
Capers - 30g
Plain Tangy Mayo - 1 unit
Salad Leaves - 20g
Cucumber - 100g
Lemon - 1
Green Beans - 80g
Crumbed Snoek Fishcakes - 1 pack
MMMAYO & SALAD
In a bowl, combine ½ the chopped capers with the mayo, a drizzle of olive oil, and seasoning. Set aside. In a salad bowl, toss together the shredded salad leaves, the cucumber ribbons, a squeeze of lemon juice, a drizzle of olive oil, and seasoning. Set aside.
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.
CRISPY CAPERS
Return the pan to high heat with a drizzle of oil. When hot, fry the remaining capers until crispy, 1-2 minutes. Remove from the pan and drain on paper towel.
CRISPY FISHCAKES
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.
SEAFOOD SENSATION
Plate up the fishcakes alongside the charred green beans and the cucumber salad. Scatter over the crispy capers. Side with the caper mayo for dunking and the remaining lemon wedges for added zest & freshness!
Capers - 60g
Plain Tangy Mayo - 1 unit
Salad Leaves - 40g
Cucumber - 200g
Lemon - 1
Green Beans - 160g
Crumbed Snoek Fishcakes - 2 packs
MMMAYO & SALAD
In a bowl, combine ½ the chopped capers with the mayo, a drizzle of olive oil, and seasoning. Set aside. In a salad bowl, toss together the shredded salad leaves, the cucumber ribbons, a squeeze of lemon juice, a drizzle of olive oil, and seasoning. Set aside.
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.
CRISPY CAPERS
Return the pan to high heat with a drizzle of oil. When hot, fry the remaining capers until crispy, 1-2 minutes. Remove from the pan and drain on paper towel.
CRISPY FISHCAKES
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.
SEAFOOD SENSATION
Plate up the fishcakes alongside the charred green beans and the cucumber salad. Scatter over the crispy capers. Side with the caper mayo for dunking and the remaining lemon wedges for added zest & freshness!
Capers - 90g
Plain Tangy Mayo - 2 units
Salad Leaves - 60g
Cucumber - 300g
Lemons - 2
Green Beans - 240g
Crumbed Snoek Fishcakes - 3 packs
MMMAYO & SALAD
In a bowl, combine ½ the chopped capers with the mayo, a drizzle of olive oil, and seasoning. Set aside. In a salad bowl, toss together the shredded salad leaves, the cucumber ribbons, a squeeze of lemon juice, a drizzle of olive oil, and seasoning. Set aside.
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.
CRISPY CAPERS
Return the pan to high heat with a drizzle of oil. When hot, fry the remaining capers until crispy, 1-2 minutes. Remove from the pan and drain on paper towel.
CRISPY FISHCAKES
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.
SEAFOOD SENSATION
Plate up the fishcakes alongside the charred green beans and the cucumber salad. Scatter over the crispy capers. Side with the caper mayo for dunking and the remaining lemon wedges for added zest & freshness!
Capers - 120g
Plain Tangy Mayo - 2 units
Salad Leaves - 80g
Cucumber - 400g
Lemons - 2
Green Beans - 320g
Crumbed Snoek Fishcakes - 4 packs
Woolies Products in this dish
