Long, al dente strands of vermicelli noodles are tossed with pan-fried cabbage, elegant carrot ribbons, & cucumber matchsticks. Topped with a golden snoek fishcake, dollops of a zesty mayo dressing, and cooling fresh mint. Save this recipe to repeat for the perfect summer’s day, Chef!
Crumbed Fishcakes & Vermicelli Salad
Crumbed Fishcakes & Vermicelli Salad
with cabbage, cucumber & mayo-soy dressing
Hands on Time: 15 - 35 minutes
Overall Time: 30 - 50 minutes
Ingredients:
- Cabbage
- Carrot
- Crumbed Snoek Fishcakes
- Cucumber
- Fresh Mint
- Mayo
- Rice Vermicelli Noodles
- Soy Dressing
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
NOODLES
Boil the kettle. Place the noodles in a bowl and submerge in boiling water. Season and set aside to rehydrate, 6-8 minutes. Drain and rinse in cold water.
FISHCAKES
Place a pan over medium heat with enough oil to cover the base. When hot, fry the fishcake until golden and crispy, 2-3 minutes per side. Remove from the pan and drain on paper towel. Season.
Cabbage
Return the pan to medium heat with a drizzle of oil. When hot, fry the shredded Cabbage until slightly wilted but still crunchy, 1-2 minutes. Remove from the heat and season.
JUST BEFORE SERVING
In a salad bowl, combine the noodles, the Cabbage, the carrot ribbons, the Cucumber matchsticks, a generous drizzle of olive oil, and season. In a small bowl, combine the mayo and the soy dressing. Loosen with water in 5ml increments until drizzling consistency.
DINNER IS READY
Plate up the loaded noodles, top with the golden fishcakes, drizzle over the Mayo-soy dressing, and scatter over the sliced mint. Dig in, Chef!
NOODLES
Boil the kettle. Place the noodles in a bowl and submerge in boiling water. Season and set aside to rehydrate, 6-8 minutes. Drain and rinse in cold water.
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.
Cabbage
Return the pan to medium heat with a drizzle of oil. When hot, fry the shredded Cabbage until slightly wilted but still crunchy, 1-2 minutes. Remove from the heat and season.
JUST BEFORE SERVING
In a salad bowl, combine the noodles, the Cabbage, the carrot ribbons, the Cucumber matchsticks, a generous drizzle of olive oil, and season. In a small bowl, combine the mayo and the soy dressing. Loosen with water in 5ml increments until drizzling consistency.
DINNER IS READY
Plate up the loaded noodles, top with the golden fishcakes, drizzle over the Mayo-soy dressing, and scatter over the sliced mint. Dig in, Chef!
NOODLES
Boil the kettle. Place the noodles in a bowl and submerge in boiling water. Season and set aside to rehydrate, 6-8 minutes. Drain and rinse in cold water.
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.
Cabbage
Return the pan to medium heat with a drizzle of oil. When hot, fry the shredded Cabbage until slightly wilted but still crunchy, 2-3 minutes. Remove from the heat and season.
JUST BEFORE SERVING
In a salad bowl, combine the noodles, the Cabbage, the carrot ribbons, the Cucumber matchsticks, a generous drizzle of olive oil, and season. In a small bowl, combine the mayo and the soy dressing. Loosen with water in 5ml increments until drizzling consistency.
DINNER IS READY
Plate up the loaded noodles, top with the golden fishcakes, drizzle over the Mayo-soy dressing, and scatter over the sliced mint. Dig in, Chef!
NOODLES
Boil the kettle. Place the noodles in a bowl and submerge in boiling water. Season and set aside to rehydrate, 6-8 minutes. Drain and rinse in cold water.
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.
Cabbage
Return the pan to medium heat with a drizzle of oil. When hot, fry the shredded Cabbage until slightly wilted but still crunchy, 2-3 minutes. Remove from the heat and season.
JUST BEFORE SERVING
In a salad bowl, combine the noodles, the Cabbage, the carrot ribbons, the Cucumber matchsticks, a generous drizzle of olive oil, and season. In a small bowl, combine the mayo and the soy dressing. Loosen with water in 5ml increments until drizzling consistency.
DINNER IS READY
Plate up the loaded noodles, top with the golden fishcakes, drizzle over the Mayo-soy dressing, and scatter over the sliced mint. Dig in, Chef!
Frequently Asked Questions
What is the preparation time for Crumbed Fishcakes & Vermicelli Salad?
The preparation time for Crumbed Fishcakes & Vermicelli Salad with cabbage, cucumber & mayo-soy dressing is between 15 and 35 minutes.
What is the total time required to make Crumbed Fishcakes & Vermicelli Salad with cabbage, cucumber & mayo-soy dressing?
The total time required to make Crumbed Fishcakes & Vermicelli Salad with cabbage, cucumber & mayo-soy dressing is between 30 and 50 minutes.
How many servings does Crumbed Fishcakes & Vermicelli Salad provide?
4 servings
What are the main ingredients in Crumbed Fishcakes & Vermicelli Salad?
Cabbage, Carrot, Crumbed Snoek Fishcakes, Cucumber, Fresh Mint, Mayo, Rice Vermicelli Noodles, Soy Dressing
What is the nutritional information of Crumbed Fishcakes & Vermicelli Salad?
Calories: 896, Carbs: 105 grams, Fat: grams, Protein: 28.6 grams, Sugar: 17 grams, Salt: 2505 grams
How do I prepare Crumbed Fishcakes & Vermicelli Salad?
NOODLES: Boil the kettle. Place the noodles in a bowl and submerge in boiling water. Season and set aside to rehydrate, 6-8 minutes. Drain and rinse in cold water. CABBAGE: Return the pan to medium heat with a drizzle of oil. When hot, fry the shredded cabbage until slightly wilted but still crunchy, 1-2 minutes. Remove from the heat and season. 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. DINNER IS READY: Plate up the loaded noodles, top with the golden fishcakes, drizzle over the mayo-soy dressing, and scatter over the sliced mint. Dig in, Chef! JUST BEFORE SERVING: In a salad bowl, combine the noodles, the cabbage, the carrot ribbons, the cucumber matchsticks, a generous drizzle of olive oil, and season. In a small bowl, combine the mayo and the soy dressing. Loosen with water in 5ml increments until drizzling consistency.
What should be prepared from my kitchen to make Crumbed Fishcakes & Vermicelli Salad?
Cabbage, Carrot, Crumbed Snoek Fishcakes, Cucumber, Fresh Mint, Mayo, Rice Vermicelli Noodles, Soy Dressing
How many calories does Crumbed Fishcakes & Vermicelli Salad have?
896 calories
How much fat content does Crumbed Fishcakes & Vermicelli Salad have?
grams
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