With this recipe, you will transform the traditionally summer ingredient of fishcakes into a warming winter dinner. Pan fried until golden, these seafood flavourbombs are sided with a butternut & silky onion medley, elevated with NOMU Roast Rub. Finished with an olive & bell pepper salsa and creamy feta crumbles.
Laborie’s Fishcakes & Mediterranean Veg
Laborie’s Fishcakes & Mediterranean Veg
with kalamata olives & Danish-style feta
Hands on Time: 30 - 45 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Bell Pepper
- Bell Peppers
- Butternut
- Crumbed Snoek Fishcakes
- Danish-style Feta
- NOMU Roast Rub
- Onion
- Onions
- Pitted Kalamata Olives
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
OVEN ROASTED VEG
Preheat the oven to 200°C. Spread the Butternut half-moons and the onion wedges on a roasting tray. Coat in oil, the NOMU rub, and seasoning. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
START THE SALSA
In a bowl, combine the diced peppers, the sliced olives, a drizzle of olive oil, and seasoning.
GOLDEN FISHCAKES
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.
DIVE INTO DINNER
Plate up the roast Butternut & onion. Scatter over the pepper & olive salsa. Crumble over the drained feta. SIde with the crispy fishcakes.
OVEN ROASTED VEG
Preheat the oven to 200°C. Spread the Butternut half-moons and the onion wedges on a roasting tray. Coat in oil, the NOMU rub, and seasoning. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
START THE SALSA
In a bowl, combine the diced peppers, the sliced olives, a drizzle of olive oil, and seasoning.
GOLDEN FISHCAKES
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.
DIVE INTO DINNER
Plate up the roast Butternut & onion. Scatter over the pepper & olive salsa. Crumble over the drained feta. SIde with the crispy fishcakes.
OVEN ROASTED VEG
Preheat the oven to 200°C. Spread the Butternut half-moons and the onion wedges on a roasting tray. Coat in oil, the NOMU rub, and seasoning. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
START THE SALSA
In a bowl, combine the diced peppers, the sliced olives, a drizzle of olive oil, and seasoning.
GOLDEN FISHCAKES
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.
DIVE INTO DINNER
Plate up the roast Butternut & onion. Scatter over the pepper & olive salsa. Crumble over the drained feta. SIde with the crispy fishcakes.
OVEN ROASTED VEG
Preheat the oven to 200°C. Spread the Butternut half-moons and the onion wedges on a roasting tray. Coat in oil, the NOMU rub, and seasoning. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
START THE SALSA
In a bowl, combine the diced peppers, the sliced olives, a drizzle of olive oil, and seasoning.
GOLDEN FISHCAKES
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.
DIVE INTO DINNER
Plate up the roast Butternut & onion. Scatter over the pepper & olive salsa. Crumble over the drained feta. SIde with the crispy fishcakes.
Frequently Asked Questions
What is the preparation time for Laborie’s Fishcakes & Mediterranean Veg?
The preparation time for Laborie’s Fishcakes & Mediterranean Veg with kalamata olives & Danish-style feta is between 30 and 45 minutes.
What is the total time required to make Laborie’s Fishcakes & Mediterranean Veg with kalamata olives & Danish-style feta?
The total time required to make Laborie’s Fishcakes & Mediterranean Veg with kalamata olives & Danish-style feta is between 40 and 55 minutes.
How many servings does Laborie’s Fishcakes & Mediterranean Veg provide?
4 servings
What are the main ingredients in Laborie’s Fishcakes & Mediterranean Veg?
Bell Pepper, Bell Peppers, Butternut, Crumbed Snoek Fishcakes, Danish-style Feta, NOMU Roast Rub, Onion, Onions, Pitted Kalamata Olives
What is the nutritional information of Laborie’s Fishcakes & Mediterranean Veg?
Calories: 738, Carbs: 90 grams, Fat: grams, Protein: 31.3 grams, Sugar: 17.4 grams, Salt: 2437 grams
How do I prepare Laborie’s Fishcakes & Mediterranean Veg?
DIVE INTO DINNER: Plate up the roast butternut & onion. Scatter over the pepper & olive salsa. Crumble over the drained feta. SIde with the crispy fishcakes. GOLDEN FISHCAKES: 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. START THE SALSA: In a bowl, combine the diced peppers, the sliced olives, a drizzle of olive oil, and seasoning. OVEN ROASTED VEG: Preheat the oven to 200°C. Spread the butternut half-moons and the onion wedges on a roasting tray. Coat in oil, the NOMU rub, and seasoning. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
What should be prepared from my kitchen to make Laborie’s Fishcakes & Mediterranean Veg?
Bell Pepper, Bell Peppers, Butternut, Crumbed Snoek Fishcakes, Danish-style Feta, NOMU Roast Rub, Onion, Onions, Pitted Kalamata Olives
How many calories does Laborie’s Fishcakes & Mediterranean Veg have?
738 calories
How much fat content does Laborie’s Fishcakes & Mediterranean Veg have?
grams
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