A cloud of creamy wasabi mash sits next to a refreshing raw salad of radishes and cucumbers and crispy, crumbed snoek fishcakes. A sprinkling of black sesame seeds and teriyaki sauce for dunking complete this amazing Asian-inspired dinner.
Crumbed Fishcakes & Wasabi Mash
Crumbed Fishcakes & Wasabi Mash
with black sesame seeds & teriyaki sauce
Hands on Time: 10 - 25 minutes
Overall Time: 25 - 40 minutes
Ingredients:
- Black Sesame Seeds
- Crumbed Snoek Fishcakes
- Cucumber
- Potato
- Radish
- Salad Leaves
- Teriyaki Sauce
- Wasabi Powder
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Milk (optional)
- Paper Towel
- Butter (optional)
NO ORDINARY MASH
Place the Potato pieces in a pot of salted water. Bring to a boil and cook until soft, 15-20 minutes. Drain and return to the pot. Add a knob of butter (optional), the wasabi powder (to taste), and a splash of water or milk (optional). Mash with a fork, season, and cover.
TOASTED
Place the sesame seeds in a pan over medium heat. Toast until they pop, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
FRESHNESS
In a bowl, combine the rinsed leaves, the Radish rounds, the Cucumber rounds, a drizzle of olive oil, and seasoning. Set aside.
FRY THE Fish
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, drain on paper towel, and season.
A BITE WITH A BIT OF A KICK
Plate up the wasabi mash. Side with the Radish salad and the crumbed fishcakes. Sprinkle over the sesame seeds and serve with the teriyaki sauce for dunking. Dig in, Chef!
NO ORDINARY MASH
Place the Potato pieces in a pot of salted water. Bring to a boil and cook until soft, 15-20 minutes. Drain and return to the pot. Add a knob of butter (optional), the wasabi powder (to taste), and a splash of water or milk (optional). Mash with a fork, season, and cover.
TOASTED
Place the sesame seeds in a pan over medium heat. Toast until they pop, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
FRESHNESS
In a bowl, combine the rinsed leaves, the Radish rounds, the Cucumber rounds, a drizzle of olive oil, and seasoning. Set aside.
FRY THE Fish
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, drain on paper towel, and season.
A BITE WITH A BIT OF A KICK
Plate up the wasabi mash. Side with the Radish salad and the crumbed fishcakes. Sprinkle over the sesame seeds and serve with the teriyaki sauce for dunking. Dig in, Chef!
NO ORDINARY MASH
Place the Potato pieces in a pot of salted water. Bring to a boil and cook until soft, 20-25 minutes. Drain and return to the pot. Add a knob of butter (optional), the wasabi powder (to taste), and a splash of water or milk (optional). Mash with a fork, season, and cover.
TOASTED
Place the sesame seeds in a pan over medium heat. Toast until they pop, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
FRESHNESS
In a bowl, combine the rinsed leaves, the Radish rounds, the Cucumber rounds, a drizzle of olive oil, and seasoning. Set aside.
FRY THE Fish
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, drain on paper towel, and season.
A BITE WITH A BIT OF A KICK
Plate up the wasabi mash. Side with the Radish salad and the crumbed fishcakes. Sprinkle over the sesame seeds and serve with the teriyaki sauce for dunking. Dig in, Chef!
NO ORDINARY MASH
Place the Potato pieces in a pot of salted water. Bring to a boil and cook until soft, 20-25 minutes. Drain and return to the pot. Add a knob of butter (optional), the wasabi powder (to taste), and a splash of water or milk (optional). Mash with a fork, season, and cover.
TOASTED
Place the sesame seeds in a pan over medium heat. Toast until they pop, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
FRESHNESS
In a bowl, combine the rinsed leaves, the Radish rounds, the Cucumber rounds, a drizzle of olive oil, and seasoning. Set aside.
FRY THE Fish
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, drain on paper towel, and season.
A BITE WITH A BIT OF A KICK
Plate up the wasabi mash. Side with the Radish salad and the crumbed fishcakes. Sprinkle over the sesame seeds and serve with the teriyaki sauce for dunking. Dig in, Chef!
Frequently Asked Questions
What is the preparation time for Crumbed Fishcakes & Wasabi Mash?
The preparation time for Crumbed Fishcakes & Wasabi Mash with black sesame seeds & teriyaki sauce is between 10 and 25 minutes.
What is the total time required to make Crumbed Fishcakes & Wasabi Mash with black sesame seeds & teriyaki sauce?
The total time required to make Crumbed Fishcakes & Wasabi Mash with black sesame seeds & teriyaki sauce is between 25 and 40 minutes.
How many servings does Crumbed Fishcakes & Wasabi Mash provide?
4 servings
What are the main ingredients in Crumbed Fishcakes & Wasabi Mash?
Black Sesame Seeds, Crumbed Snoek Fishcakes, Cucumber, Potato, Radish, Salad Leaves, Teriyaki Sauce, Wasabi Powder
What is the nutritional information of Crumbed Fishcakes & Wasabi Mash?
Calories: 613, Carbs: 84 grams, Fat: grams, Protein: 28.4 grams, Sugar: 8.8 grams, Salt: 1643 grams
How do I prepare Crumbed Fishcakes & Wasabi Mash?
FRESHNESS: In a bowl, combine the rinsed leaves, the radish rounds, the cucumber rounds, a drizzle of olive oil, and seasoning. Set aside. NO ORDINARY MASH: Place the potato pieces in a pot of salted water. Bring to a boil and cook until soft, 15-20 minutes. Drain and return to the pot. Add a knob of butter (optional), the wasabi powder (to taste), and a splash of water or milk (optional). Mash with a fork, season, and cover. A BITE WITH A BIT OF A KICK: Plate up the wasabi mash. Side with the radish salad and the crumbed fishcakes. Sprinkle over the sesame seeds and serve with the teriyaki sauce for dunking. Dig in, Chef! FRY THE FISH: 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, drain on paper towel, and season. TOASTED: Place the sesame seeds in a pan over medium heat. Toast until they pop, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
What should be prepared from my kitchen to make Crumbed Fishcakes & Wasabi Mash?
Black Sesame Seeds, Crumbed Snoek Fishcakes, Cucumber, Potato, Radish, Salad Leaves, Teriyaki Sauce, Wasabi Powder
How many calories does Crumbed Fishcakes & Wasabi Mash have?
613 calories
How much fat content does Crumbed Fishcakes & Wasabi Mash have?
grams
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