What are the main ingredients in Crumbed Fishcakes & Nutty Pear Salad?

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

What is the nutritional information of Crumbed Fishcakes & Nutty Pear Salad?

Calories: 1019, Carbs: 100 grams, Fat: grams, Protein: 33.4 grams, Sugar: 38 grams, Salt: 2213 grams

How do I prepare Crumbed Fishcakes & Nutty Pear Salad?

DIVE INTO DINNER: Plate up the crispy fishcakes and the nutty pear salad. Side with the mayo for dipping. Simple as that, Chef! PEA & PEAR SALAD: While the fishcakes are in the air fryer, boil the kettle. Submerge the peas in boiling water until plump, 2-3 minutes. Drain before serving. In a bowl, combine the salad dressing with 40ml of olive oil and seasoning. In a salad bowl, toss together the shredded green leaves, the cucumber half-moons, the sliced pear, the plump peas, and the almonds. Crumble over the drained feta and drizzle over the dressing (to taste). FAB 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.

What should be prepared from my kitchen to make Crumbed Fishcakes & Nutty Pear Salad?

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

Crumbed Fishcakes & Nutty Pear Salad

An unexpected food pairing is a sure-fire way to impress any dinner guests, Chef! Watch your friends’ faces go from hesitant to blown away when they taste the combination of crispy snoek fishcakes paired with a pear, pea, greens & feta salad, drizzled with a honey, lemon & mustard dressing. Sided with mayo for dunking.

Crumbed Fishcakes & Nutty Pear Salad

with cucumber & Danish-style feta

Hands on Time: 20 - 25 minutes

Overall Time: 20 - 25 minutes

Download the Recipe for 2

Ingredients:

Almonds
Crumbed Snoek Fishcakes
Cucumber
Danish-style Feta
Green Leaves
Mayo
Pear
Pears
Peas
Salad Dressing

From your kitchen:

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

Photo of Crumbed Fishcakes & Nutty Pear Salad

Serves 1

FAB 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.
PEA & PEAR SALAD
While the fishcakes are in the air fryer, boil the kettle. Submerge the peas in boiling water until plump, 2-3 minutes. Drain before serving. In a bowl, combine the salad dressing with 20ml of olive oil and seasoning. In a salad bowl, toss together the shredded green leaves, the cucumber half-moons, the sliced pear, the plump peas, and the almonds. Crumble over the drained feta and drizzle over the dressing (to taste).
DIVE INTO DINNER
Plate up the crispy fishcakes and the nutty pear salad. Side with the mayo for dipping. Simple as that, Chef!

Crumbed Snoek Fishcakes - 1 pack
Peas - 50g
Salad Dressing - 40ml
Green Leaves - 20g
Cucumber - 50g
Pear - 1
Almonds - 10g
Danish-style Feta - 30g
Mayo - 40ml

Download the Recipe

Serves 2

FAB 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.
PEA & PEAR SALAD
While the fishcakes are in the air fryer, boil the kettle. Submerge the peas in boiling water until plump, 2-3 minutes. Drain before serving. In a bowl, combine the salad dressing with 40ml of olive oil and seasoning. In a salad bowl, toss together the shredded green leaves, the cucumber half-moons, the sliced pear, the plump peas, and the almonds. Crumble over the drained feta and drizzle over the dressing (to taste).
DIVE INTO DINNER
Plate up the crispy fishcakes and the nutty pear salad. Side with the mayo for dipping. Simple as that, Chef!

Crumbed Snoek Fishcakes - 2 packs
Peas - 100g
Salad Dressing - 80ml
Green Leaves - 40g
Cucumber - 100g
Pear - 1
Almonds - 20g
Danish-style Feta - 60g
Mayo - 80ml

Download the Recipe

Serves 3

FAB 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.
PEA & PEAR SALAD
While the fishcakes are in the air fryer, boil the kettle. Submerge the peas in boiling water until plump, 2-3 minutes. Drain before serving. In a bowl, combine the salad dressing with 60ml of olive oil and seasoning. In a salad bowl, toss together the shredded green leaves, the cucumber half-moons, the sliced pear, the plump peas, and the almonds. Crumble over the drained feta and drizzle over the dressing (to taste).
DIVE INTO DINNER
Plate up the crispy fishcakes and the nutty pear salad. Side with the mayo for dipping. Simple as that, Chef!

Crumbed Snoek Fishcakes - 3 packs
Peas - 150g
Salad Dressing - 120ml
Green Leaves - 60g
Cucumber - 150g
Pears - 2
Almonds - 30g
Danish-style Feta - 90g
Mayo - 120ml

Download the Recipe

Serves 4

FAB 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.
PEA & PEAR SALAD
While the fishcakes are in the air fryer, boil the kettle. Submerge the peas in boiling water until plump, 2-3 minutes. Drain before serving. In a bowl, combine the salad dressing with 80ml of olive oil and seasoning. In a salad bowl, toss together the shredded green leaves, the cucumber half-moons, the sliced pear, the plump peas, and the almonds. Crumble over the drained feta and drizzle over the dressing (to taste).
DIVE INTO DINNER
Plate up the crispy fishcakes and the nutty pear salad. Side with the mayo for dipping. Simple as that, Chef!