Golden-crumbed snoek fishcakes share a plate with NOMU Cajun rub-spiced potato pieces. For some freshness, a lemony pea, pickled peppers & greens salad share the plate. A special UCOOK sauce brings all the ingredients together with warming, sweet-layered spice.
Crispy Fishcakes & Spicy Dipping Sauce
Crispy Fishcakes & Spicy Dipping Sauce
with cajun potato chunks
Hands on Time: 15 - 20 minutes
Overall Time: 20 - 25 minutes
Ingredients:
- Crumbed Snoek Fishcakes
- Lemon Juice
- NOMU Cajun Rub
- Peas
- Pickled Bell Peppers
- Potato Chunks
- Salad Leaves
- Spicy Sauce
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
CAJUN POTATOES
Coat the potato pieces in oil, the NOMU rub, and seasoning. Air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
GOLDEN FISHCAKES
Air fry the fishcakes at 200°C until crispy, 10-15 minutes (shifting halfway). Alternatively, 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.
ZESTY PEA SALAD
In a bowl, combine the lemon juice and a drizzle of olive oil. Toss through the shredded salad leaves, the peas, the drained peppers, and seasoning.
NICELY SPICED SEAFOOD
Plate up the crispy fishcakes alongside the cajun potatoes and the salad. Serve the spicy sauce on the side for dipping!
Potato Chunks - 200g
NOMU Cajun Rub - 5ml
Crumbed Snoek Fishcakes - 1 pack
Lemon Juice - 10ml
Salad Leaves - 20g
Peas - 20g
Pickled Bell Peppers - 10g
Spicy Sauce - 60ml
CAJUN POTATOES
Coat the potato pieces in oil, the NOMU rub, and seasoning. Air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
GOLDEN FISHCAKES
Air fry the fishcakes at 200°C until crispy, 10-15 minutes (shifting halfway). Alternatively, 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.
ZESTY PEA SALAD
In a bowl, combine the lemon juice and a drizzle of olive oil. Toss through the shredded salad leaves, the peas, the drained peppers, and seasoning.
NICELY SPICED SEAFOOD
Plate up the crispy fishcakes alongside the cajun potatoes and the salad. Serve the spicy sauce on the side for dipping!
Potato Chunks - 400g
NOMU Cajun Rub - 10ml
Crumbed Snoek Fishcakes - 2 packs
Lemon Juice - 20ml
Salad Leaves - 40g
Peas - 40g
Pickled Bell Peppers - 20g
Spicy Sauce - 120ml
CAJUN POTATOES
Coat the potato pieces in oil, the NOMU rub, and seasoning. Air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
GOLDEN FISHCAKES
Air fry the fishcakes at 200°C until crispy, 10-15 minutes (shifting halfway). Alternatively, 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.
ZESTY PEA SALAD
In a bowl, combine the lemon juice and a drizzle of olive oil. Toss through the shredded salad leaves, the peas, the drained peppers, and seasoning.
NICELY SPICED SEAFOOD
Plate up the crispy fishcakes alongside the cajun potatoes and the salad. Serve the spicy sauce on the side for dipping!
Potato Chunks - 600g
NOMU Cajun Rub - 15ml
Crumbed Snoek Fishcakes - 3 packs
Lemon Juice - 30ml
Salad Leaves - 60g
Peas - 60g
Pickled Bell Peppers - 30g
Spicy Sauce - 180ml
CAJUN POTATOES
Coat the potato pieces in oil, the NOMU rub, and seasoning. Air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
GOLDEN FISHCAKES
Air fry the fishcakes at 200°C until crispy, 10-15 minutes (shifting halfway). Alternatively, 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.
ZESTY PEA SALAD
In a bowl, combine the lemon juice and a drizzle of olive oil. Toss through the shredded salad leaves, the peas, the drained peppers, and seasoning.
NICELY SPICED SEAFOOD
Plate up the crispy fishcakes alongside the cajun potatoes and the salad. Serve the spicy sauce on the side for dipping!
Potato Chunks - 800g
NOMU Cajun Rub - 20ml
Crumbed Snoek Fishcakes - 4 packs
Lemon Juice - 40ml
Salad Leaves - 80g
Peas - 80g
Pickled Bell Peppers - 40g
Spicy Sauce - 240ml
Woolies Products in this dish
