What are the main ingredients in Crumbed Fishcake Burger?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Butter (optional)

What is the nutritional information of Crumbed Fishcake Burger?

Calories: 858, Carbs: 127 grams, Fat: grams, Protein: 31.4 grams, Sugar: 14.3 grams, Salt: 1723 grams

How do I prepare Crumbed Fishcake Burger?

TATER TOTS: Preheat the oven to 200°C. Spread out the potato chunks on a roasting tray. Coat in oil, the rub, and seasoning. Roast in the hot oven for 20-25 minutes until cooked through and crisping up, shifting halfway. SECRET SAUCE: While the potatoes are roasting, drain and roughly dice the gherkins. Rinse the dill and roughly chop. In a bowl, combine the yoghurt-mayo, the diced gherkins, ¾ of the chopped dill, and seasoning. SIMPLE SALAD: Slice the tomato into rounds and set aside. Drain and crumble the feta. Rinse the salad leaves. In a bowl, combine ½ the rinsed salad leaves, the crumbled feta, the cucumber half-moons, the remaining dill, a squeeze of lemon juice, a drizzle of oil, and seasoning. TOASTY BUNS: Halve the burger buns and spread butter over the cut-side or drizzle with oil. Place a pan over medium heat. When hot, add the halved buns, cut-side down, and toast for 1-2 minutes until crisp. FISHCAKE FRY UP: Return the pan to medium heat with enough oil to cover the base. When hot, add the crumbed fishcakes and fry for 2-3 minutes per side until golden. (Don’t worry, they’re precooked!) Drain on paper towel. BURGER NIGHT!: Smear some of the tartar sauce on the bottom bun halves. Top with the remaining salad leaves, the tomato rounds, and the crumbed fishcakes. Top with a dollop of the remaining tartar sauce and close up with the other bun halves. Side with the roast potatoes and the salad. Serve with any remaining lemon wedges and tartar sauce for dunking… Mmm!

What should be prepared from my kitchen to make Crumbed Fishcake Burger?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Butter (optional)

Crumbed Fishcake Burger

A crispy crumbed salmon & hake fishcake burger is served with a pile of crunchy & totally addictive roasted potato bites. Sided with homemade tartare sauce & a gorgeous fresh feta salad. This is the freshest burger on the block!

Crumbed Fishcake Burger

with roasted potatoes, a DIY tartar sauce & a fresh salad

Hands on Time: 10 - 25 minutes

Overall Time: 30 - 35 minutes

Download the Recipe for 2

Ingredients:

Crumbed Salmon & Hake Fishcake
Crumbed Salmon & Hake Fishcakes
Cucumber
Danish-style Feta
Fish
Fresh Dill
Garlic Yoghurt-Mayo
Gherkins
Lemon
Lemons
NOMU Roast Rub
Potato Chunks
Salad Leaves
Schoon Burger Bun
Schoon Burger Buns
Tomato
Tomatoes

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Paper Towel
Butter (optional)

Serves 1

TATER TOTS
Preheat the oven to 200°C. Spread out the potato chunks on a roasting tray. Coat in oil, the rub, and seasoning. Roast in the hot oven for 20-25 minutes until cooked through and crisping up, shifting halfway.
SECRET SAUCE
While the potatoes are roasting, drain and roughly dice the gherkins. Rinse the dill and roughly chop. In a bowl, combine the yoghurt-mayo, the diced gherkins, ¾ of the chopped dill, and seasoning.
SIMPLE SALAD
Slice the tomato into rounds and set aside. Drain and crumble the feta. Rinse the salad leaves. In a bowl, combine ½ the rinsed salad leaves, the crumbled feta, the cucumber half-moons, the remaining dill, a squeeze of lemon juice, a drizzle of oil, and seasoning.
TOASTY BUNS
Halve the burger bun and spread butter over the cut-side or drizzle with oil. Place a pan over medium heat. When hot, add the halved bun, cut-side down, and toast for 1-2 minutes until crisp.
FISHCAKE FRY UP
Return the pan to medium heat with enough oil to cover the base. When hot, add the crumbed fishcake and fry for 2-3 minutes per side until golden. (Don’t worry, they’re precooked!) Drain on paper towel.
BURGER NIGHT!
Smear some of the tartar sauce on the bottom bun half. Top with the remaining salad leaves, the tomato rounds, and the crumbed fishcake. Top with a dollop of the remaining tartar sauce and close up with the other bun half. Side with the roast potatoes and the salad. Serve with any remaining lemon wedges and tartar sauce for dunking… Mmm!

Potato Chunks - 250g
NOMU Roast Rub - 5ml
Gherkins - 25g
Fresh Dill - 3g
Garlic Yoghurt-Mayo - 55ml
Tomato - 1
Salad Leaves - 20g
Danish-style Feta - 20g
Cucumber - 50g
Lemon - 1
Schoon Burger Bun - 1
Crumbed Salmon & Hake Fishcake - 1

Download the Recipe

Serves 2

TATER TOTS
Preheat the oven to 200°C. Spread out the potato chunks on a roasting tray. Coat in oil, the rub, and seasoning. Roast in the hot oven for 20-25 minutes until cooked through and crisping up, shifting halfway.
SECRET SAUCE
While the potatoes are roasting, drain and roughly dice the gherkins. Rinse the dill and roughly chop. In a bowl, combine the yoghurt-mayo, the diced gherkins, ¾ of the chopped dill, and seasoning.
SIMPLE SALAD
Slice the tomato into rounds and set aside. Drain and crumble the feta. Rinse the salad leaves. In a bowl, combine ½ the rinsed salad leaves, the crumbled feta, the cucumber half-moons, the remaining dill, a squeeze of lemon juice, a drizzle of oil, and seasoning.
TOASTY BUNS
Halve the burger buns and spread butter over the cut-side or drizzle with oil. Place a pan over medium heat. When hot, add the halved buns, cut-side down, and toast for 1-2 minutes until crisp.
FISHCAKE FRY UP
Return the pan to medium heat with enough oil to cover the base. When hot, add the crumbed fishcakes and fry for 2-3 minutes per side until golden. (Don’t worry, they’re precooked!) Drain on paper towel.
BURGER NIGHT!
Smear some of the tartar sauce on the bottom bun halves. Top with the remaining salad leaves, the tomato rounds, and the crumbed fishcakes. Top with a dollop of the remaining tartar sauce and close up with the other bun halves. Side with the roast potatoes and the salad. Serve with any remaining lemon wedges and tartar sauce for dunking… Mmm!

Potato Chunks - 500g
NOMU Roast Rub - 10ml
Gherkins - 50g
Fresh Dill - 5g
Garlic Yoghurt-Mayo - 115ml
Tomato - 1
Salad Leaves - 40g
Danish-style Feta - 40g
Cucumber - 100g
Lemon - 1
Schoon Burger Buns - 2
Crumbed Salmon & Hake Fishcakes - 2

Download the Recipe

Serves 3

TATER TOTS
Preheat the oven to 200°C. Spread out the potato chunks on a roasting tray. Coat in oil, the rub, and seasoning. Roast in the hot oven for 25-30 minutes until cooked through and crisping up, shifting halfway.
SECRET SAUCE
While the potatoes are roasting, drain and roughly dice the gherkins. Rinse the dill and roughly chop. In a bowl, combine the yoghurt-mayo, the diced gherkins, ¾ of the chopped dill, and seasoning.
SIMPLE SALAD
Slice the tomatoes into rounds and set aside. Drain and crumble the feta. Rinse the salad leaves. In a bowl, combine ½ the rinsed salad leaves, the crumbled feta, the cucumber half-moons, the remaining dill, a squeeze of lemon juice, a drizzle of oil, and seasoning.
TOASTY BUNS
Halve the burger buns and spread butter over the cut-side or drizzle with oil. Place a pan over medium heat. When hot, add the halved buns, cut-side down, and toast for 1-2 minutes until crisp.
FISHCAKE FRY UP
Return the pan to medium heat with enough oil to cover the base. When hot, add the crumbed fishcakes and fry for 2-3 minutes per side until golden. (Don’t worry, they’re precooked!) Drain on paper towel.
BURGER NIGHT!
Smear some of the tartar sauce on the bottom bun halves. Top with the remaining salad leaves, the tomato rounds, and the crumbed fishcakes. Top with a dollop of the remaining tartar sauce and close up with the other bun halves. Side with the roast potatoes and the salad. Serve with any remaining lemon wedges and tartar sauce for dunking… Mmm!

Potato Chunks - 750g
NOMU Roast Rub - 15ml
Gherkins - 75g
Fresh Dill - 8g
Garlic Yoghurt-Mayo - 160ml
Tomatoes - 2
Salad Leaves - 60g
Danish-style Feta - 60g
Cucumber - 150g
Lemons - 2
Schoon Burger Buns - 3
Crumbed Salmon & Hake Fishcakes - 3

Download the Recipe

Serves 4

TATER TOTS
Preheat the oven to 200°C. Spread out the potato chunks on a roasting tray. Coat in oil, the rub, and seasoning. Roast in the hot oven for 25-30 minutes until cooked through and crisping up, shifting halfway.
SECRET SAUCE
While the potatoes are roasting, drain and roughly dice the gherkins. Rinse the dill and roughly chop. In a bowl, combine the yoghurt-mayo, the diced gherkins, ¾ of the chopped dill, and seasoning.
SIMPLE SALAD
Slice the tomatoes into rounds and set aside. Drain and crumble the feta. Rinse the salad leaves. In a bowl, combine ½ the rinsed salad leaves, the crumbled feta, the cucumber half-moons, the remaining dill, a squeeze of lemon juice, a drizzle of oil, and seasoning.
TOASTY BUNS
Halve the burger buns and spread butter over the cut-side or drizzle with oil. Place a pan over medium heat. When hot, add the halved buns, cut-side down, and toast for 1-2 minutes until crisp.
FISHCAKE FRY UP
Return the pan to medium heat with enough oil to cover the base. When hot, add the crumbed fishcakes and fry for 2-3 minutes per side until golden. (Don’t worry, they’re precooked!) Drain on paper towel.
BURGER NIGHT!
Smear some of the tartar sauce on the bottom bun halves. Top with the remaining salad leaves, the tomato rounds, and the crumbed fishcakes. Top with a dollop of the remaining tartar sauce and close up with the other bun halves. Side with the roast potatoes and the salad. Serve with any remaining lemon wedges and tartar sauce for dunking… Mmm!