After making this dish in only 4 steps, Chef, you will feel super eff-fish-ient! The steps are simple but the flavours are so rewarding, with golden pan-fried fishcakes, sided with crispy potato wedges and a salad medley of greens, lime juice & nuts. Don’t forget the basil pesto & mayo dip!
Crumbed Fishcakes & Pesto Mayo
Crumbed Fishcakes & Pesto Mayo
with a side salad
Hands on Time: 25 - 40 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Crumbed Snoek Fishcakes
- Lemon Juice
- NOMU Italian Rub
- Pesto Mayo
- Potato
- Pumpkin & Sunflower Seed Mix
- Salad Leaves
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
ITALIAN-SPICED SPUDS
Preheat the oven to 200°C. Spread the potato wedges on a roasting tray. Coat in oil and the NOMU rub. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).
SEEDS & SALAD
Place the seed mix in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). In a salad bowl, toss together the shredded leaves, the toasted seeds, the lemon juice, a drizzle of olive oil, and seasoning.
CRISPY FISHCAKES
Return the pan to 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.
DELISH FISH!
Plate up the golden fishcakes. Side with the potato wedges and the toasted seed salad. Serve the pesto mayo on the side for dipping. Enjoy, Chef!
Potato - 200g
NOMU Italian Rub - 10ml
Pumpkin & Sunflower Seed Mix - 5ml
Salad Leaves - 20g
Lemon Juice - 10ml
Crumbed Snoek Fishcakes - 1 pack
Pesto Mayo - 35ml
ITALIAN-SPICED SPUDS
Preheat the oven to 200°C. Spread the potato wedges on a roasting tray. Coat in oil and the NOMU rub. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).
SEEDS & SALAD
Place the seed mix in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). In a salad bowl, toss together the shredded leaves, the toasted seeds, the lemon juice, a drizzle of olive oil, and seasoning.
CRISPY FISHCAKES
Return the pan to 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.
DELISH FISH!
Plate up the golden fishcakes. Side with the potato wedges and the toasted seed salad. Serve the pesto mayo on the side for dipping. Enjoy, Chef!
Potato - 400g
NOMU Italian Rub - 20ml
Pumpkin & Sunflower Seed Mix - 10g
Salad Leaves - 40g
Lemon Juice - 20ml
Crumbed Snoek Fishcakes - 2 packs
Pesto Mayo - 70ml
ITALIAN-SPICED SPUDS
Preheat the oven to 200°C. Spread the potato wedges on a roasting tray. Coat in oil and the NOMU rub. Roast in the hot oven until crispy, 35-40 minutes (shifting halfway).
SEEDS & SALAD
Place the seed mix in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). In a salad bowl, toss together the shredded leaves, the toasted seeds, the lemon juice, a drizzle of olive oil, and seasoning.
CRISPY FISHCAKES
Return the pan to 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.
DELISH FISH!
Plate up the golden fishcakes. Side with the potato wedges and the toasted seed salad. Serve the pesto mayo on the side for dipping. Enjoy, Chef!
Potato - 600g
NOMU Italian Rub - 30ml
Pumpkin & Sunflower Seed Mix - 15g
Salad Leaves - 60g
Lemon Juice - 30ml
Crumbed Snoek Fishcakes - 3 packs
Pesto Mayo - 105ml
ITALIAN-SPICED SPUDS
Preheat the oven to 200°C. Spread the potato wedges on a roasting tray. Coat in oil and the NOMU rub. Roast in the hot oven until crispy, 35-40 minutes (shifting halfway).
SEEDS & SALAD
Place the seed mix in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). In a salad bowl, toss together the shredded leaves, the toasted seeds, the lemon juice, a drizzle of olive oil, and seasoning.
CRISPY FISHCAKES
Return the pan to 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.
DELISH FISH!
Plate up the golden fishcakes. Side with the potato wedges and the toasted seed salad. Serve the pesto mayo on the side for dipping. Enjoy, Chef!
Potato - 800g
NOMU Italian Rub - 40ml
Pumpkin & Sunflower Seed Mix - 20g
Salad Leaves - 80g
Lemon Juice - 40ml
Crumbed Snoek Fishcakes - 4 packs
Pesto Mayo - 140ml
Woolies Products in this dish
