Golden crisp fishcakes are dunked in a divine pesto mayo, and sided with cheesy roasted potato wedges and a toasted seed salad. Crispy, creamy, fragrant and fresh, what more could you want from dinner?
Crumbed Fishcakes & Pesto Mayo
Crumbed Fishcakes & Pesto Mayo
with cheesy potatoes & a seed salad
Hands on Time: 10 - 25 minutes
Overall Time: 20 - 35 minutes
Ingredients:
- Crumbed Salmon Fishcakes
- Fish
- Gherkins
- Grated Cheddar Cheese
- NOMU Italian Rub
- Pesto Mayo
- Potato
- Pumpkin & Sunflower Seed Mix
- Raspberry Vinegar
- Salad Leaves
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
POTATO WEDGES
Preheat the oven to 220°C. Place the potato wedges on a roasting tray, coat in oil, the rub, and seasoning. Roast in the hot oven for 20-25 minutes, shifting halfway. In the final 5-8 minutes, sprinkle over the grated cheese. On completion, the cheese should be melted and the wedges should be cooked through.
PREP & PESTO
Drain and roughly chop the gherkins. Rinse the salad leaves and set aside. In a small bowl, combine the pesto mayo, the chopped gherkins, and seasoning.
SIMPLE SEED SALAD
Place the seed mix in a pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan and place in a bowl. Add the rinsed salad leaves, the toasted seeds, the raspberry vinegar, a drizzle of oil, and seasoning. Toss until fully combined.
FISHCAKE FRY UP
Return the pan, wiped down if necessary, to a medium heat with enough oil to cover the base. When hot, fry the crumbed fishcakes for 2-3 minutes per side until golden and crisp (don’t worry, they are precooked!). Remove from the pan on completion, drain on paper towel, and season.
THE MAIN EVENT
Plate up the golden fishcakes. Side with the cheesy potato wedges and the toasted seed salad. Serve the pesto mayo on the side for dipping. Enjoy, Chef!
Potato - 200g
NOMU Italian Rub - 10ml
Grated Cheddar Cheese - 15g
Gherkins - 25g
Salad Leaves - 20g
Pesto Mayo - 30ml
Pumpkin & Sunflower Seed Mix - 5g
Raspberry Vinegar - 10ml
Crumbed Salmon Fishcakes - 2
POTATO WEDGES
Preheat the oven to 220°C. Place the potato wedges on a roasting tray, coat in oil, the rub, and seasoning. Roast in the hot oven for 20-25 minutes, shifting halfway. In the final 5-8 minutes, sprinkle over the grated cheese. On completion, the cheese should be melted and the wedges should be cooked through.
PREP & PESTO
Drain and roughly chop the gherkins. Rinse the salad leaves and set aside. In a small bowl, combine the pesto mayo, the chopped gherkins, and seasoning.
SIMPLE SEED SALAD
Place the seed mix in a pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan and place in a bowl. Add the rinsed salad leaves, the toasted seeds, the raspberry vinegar, a drizzle of oil, and seasoning. Toss until fully combined.
FISHCAKE FRY UP
Return the pan, wiped down if necessary, to a medium heat with enough oil to cover the base. When hot, fry the crumbed fishcakes for 2-3 minutes per side until golden and crisp (don’t worry, they are precooked!). Remove from the pan on completion, drain on paper towel, and season.
THE MAIN EVENT
Plate up the golden fishcakes. Side with the cheesy potato wedges and the toasted seed salad. Serve the pesto mayo on the side for dipping. Enjoy, Chef!
Potato - 400g
NOMU Italian Rub - 20ml
Grated Cheddar Cheese - 30g
Gherkins - 50g
Salad Leaves - 40g
Pesto Mayo - 60ml
Pumpkin & Sunflower Seed Mix - 10g
Raspberry Vinegar - 20ml
Crumbed Salmon Fishcakes - 4
POTATO WEDGES
Preheat the oven to 220°C. Place the potato wedges on a roasting tray, coat in oil, the rub, and seasoning. To make sure they get crispy, don’t overcrowd the tray – use two trays instead. Roast in the hot oven for 25-30 minutes, shifting halfway. In the final 5-8 minutes, sprinkle over the grated cheese. On completion, the cheese should be melted and the wedges should be cooked through.
PREP & PESTO
Drain and roughly chop the gherkins. Rinse the salad leaves and set aside. In a small bowl, combine the pesto mayo, the chopped gherkins, and seasoning.
SIMPLE SEED SALAD
Place the seed mix in a pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan and place in a bowl. Add the rinsed salad leaves, the toasted seeds, the raspberry vinegar, a drizzle of oil, and seasoning. Toss until fully combined.
FISHCAKE FRY UP
Return the pan, wiped down if necessary, to a medium heat with enough oil to cover the base. When hot, fry the crumbed fishcakes for 2-3 minutes per side until golden and crisp (don’t worry, they are precooked!). Remove from the pan on completion, drain on paper towel, and season.
THE MAIN EVENT
Plate up the golden fishcakes. Side with the cheesy potato wedges and the toasted seed salad. Serve the pesto mayo on the side for dipping. Enjoy, Chef!
Potato - 600g
NOMU Italian Rub - 30ml
Grated Cheddar Cheese - 45g
Gherkins - 75g
Salad Leaves - 60g
Pesto Mayo - 90ml
Pumpkin & Sunflower Seed Mix - 15g
Raspberry Vinegar - 30ml
Crumbed Salmon Fishcakes - 6
POTATO WEDGES
Preheat the oven to 220°C. Place the potato wedges on a roasting tray, coat in oil, the rub, and seasoning. To make sure they get crispy, don’t overcrowd the tray – use two trays instead. Roast in the hot oven for 25-30 minutes, shifting halfway. In the final 5-8 minutes, sprinkle over the grated cheese. On completion, the cheese should be melted and the wedges should be cooked through.
PREP & PESTO
Drain and roughly chop the gherkins. Rinse the salad leaves and set aside. In a small bowl, combine the pesto mayo, the chopped gherkins, and seasoning.
SIMPLE SEED SALAD
Place the seed mix in a pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan and place in a bowl. Add the rinsed salad leaves, the toasted seeds, the raspberry vinegar, a drizzle of oil, and seasoning. Toss until fully combined.
FISHCAKE FRY UP
Return the pan, wiped down if necessary, to a medium heat with enough oil to cover the base. When hot, fry the crumbed fishcakes for 2-3 minutes per side until golden and crisp (don’t worry, they are precooked!). Remove from the pan on completion, drain on paper towel, and season.
THE MAIN EVENT
Plate up the golden fishcakes. Side with the cheesy potato wedges and the toasted seed salad. Serve the pesto mayo on the side for dipping. Enjoy, Chef!
Potato - 800g
NOMU Italian Rub - 40ml
Grated Cheddar Cheese - 60g
Gherkins - 100g
Salad Leaves - 80g
Pesto Mayo - 120ml
Pumpkin & Sunflower Seed Mix - 20g
Raspberry Vinegar - 40ml
Crumbed Salmon Fishcakes - 8
Woolies Products in this dish
