Now here’s a mystery Paddington can’t quite solve—why hasn’t Peruvian food taken the world by storm? Let’s change that with golden pan-fried fishcakes, paired with aji verde featuring spicy jalapeños, mayo & fresh mint. Add a crisp side salad, and you’ve got a dish as exciting as Paddington’s adventures!
Fishcakes & Aji Verde
Fishcakes & Aji Verde
with sweet & spicy sliced jalapeño
Hands on Time: 15 - 20 minutes
Overall Time: 20 - 25 minutes
Ingredients:
- Crumbed Snoek Fishcakes
- Cucumber
- Fresh Mint
- Grated Italian-style Hard Cheese
- Mayo
- Pickled Onions
- Salad Leaves
- Sliced Pickled Jalapeños
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
FRY THE FISHCAKES
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.
COOL AS A Cucumber
In a bowl, combine the Cucumber rounds, the Pickled Onions, and the chopped leaves. Add a drizzle of olive oil and season.
AJI VERDE
In a bowl, combine ½ the chopped mint, the grated cheese, the jalapeños (to taste), and the Mayo with a splash of water until drizzling consistency.
PERUVIAN PERFECTION
Plate up the golden fishcakes, and side with the salad. Drizzle over the spicy Mayo and garnish with the remaining mint.
Crumbed Snoek Fishcakes - 1 pack
Cucumber - 100g
Pickled Onions - 20g
Salad Leaves - 40g
Fresh Mint - 3g
Grated Italian-style Hard Cheese - 30ml
Sliced Pickled Jalapeños - 15g
Mayo - 40ml
FRY THE FISHCAKES
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.
COOL AS A Cucumber
In a bowl, combine the Cucumber rounds, the Pickled Onions, and the chopped leaves. Add a drizzle of olive oil and season.
AJI VERDE
In a bowl, combine ½ the chopped mint, the grated cheese, the jalapeños (to taste), and the Mayo with a splash of water until drizzling consistency.
PERUVIAN PERFECTION
Plate up the golden fishcakes, and side with the salad. Drizzle over the spicy Mayo and garnish with the remaining mint.
Crumbed Snoek Fishcakes - 2 packs
Cucumber - 200g
Pickled Onions - 40g
Salad Leaves - 80g
Fresh Mint - 5g
Grated Italian-style Hard Cheese - 60ml
Sliced Pickled Jalapeños - 30g
Mayo - 80ml
FRY THE FISHCAKES
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.
COOL AS A Cucumber
In a bowl, combine the Cucumber rounds, the Pickled Onions, and the chopped leaves. Add a drizzle of olive oil and season.
AJI VERDE
In a bowl, combine ½ the chopped mint, the grated cheese, the jalapeños (to taste), and the Mayo with a splash of water until drizzling consistency.
PERUVIAN PERFECTION
Plate up the golden fishcakes, and side with the salad. Drizzle over the spicy Mayo and garnish with the remaining mint.
Crumbed Snoek Fishcakes - 3 packs
Cucumber - 300g
Pickled Onions - 60g
Salad Leaves - 120g
Fresh Mint - 8g
Grated Italian-style Hard Cheese - 90ml
Sliced Pickled Jalapeños - 45g
Mayo - 125ml
FRY THE FISHCAKES
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.
COOL AS A Cucumber
In a bowl, combine the Cucumber rounds, the Pickled Onions, and the chopped leaves. Add a drizzle of olive oil and season.
AJI VERDE
In a bowl, combine ½ the chopped mint, the grated cheese, the jalapeños (to taste), and the Mayo with a splash of water until drizzling consistency.
PERUVIAN PERFECTION
Plate up the golden fishcakes, and side with the salad. Drizzle over the spicy Mayo and garnish with the remaining mint.
Crumbed Snoek Fishcakes - 4 packs
Cucumber - 400g
Pickled Onions - 80g
Salad Leaves - 160g
Fresh Mint - 10g
Grated Italian-style Hard Cheese - 125ml
Sliced Pickled Jalapeños - 60g
Mayo - 160ml
Frequently Asked Questions
What is the preparation time for Fishcakes & Aji Verde?
The preparation time for Fishcakes & Aji Verde with sweet & spicy sliced jalapeño is between 15 and 20 minutes.
What is the total time required to make Fishcakes & Aji Verde with sweet & spicy sliced jalapeño?
The total time required to make Fishcakes & Aji Verde with sweet & spicy sliced jalapeño is between 20 and 25 minutes.
How many servings does Fishcakes & Aji Verde provide?
4 servings
What are the main ingredients in Fishcakes & Aji Verde?
Crumbed Snoek Fishcakes, Cucumber, Fresh Mint, Grated Italian-style Hard Cheese, Mayo, Pickled Onions, Salad Leaves, Sliced Pickled Jalapeños
What is the nutritional information of Fishcakes & Aji Verde?
Calories: 710, Carbs: 54 grams, Fat: grams, Protein: 26.8 grams, Sugar: 11.8 grams, Salt: 2058 grams
How do I prepare Fishcakes & Aji Verde?
PERUVIAN PERFECTION: Plate up the golden fishcakes, and side with the salad. Drizzle over the spicy mayo and garnish with the remaining mint. AJI VERDE: In a bowl, combine ½ the chopped mint, the grated cheese, the jalapeños (to taste), and the mayo with a splash of water until drizzling consistency. COOL AS A CUCUMBER: In a bowl, combine the cucumber rounds, the pickled onions, and the chopped leaves. Add a drizzle of olive oil and season. FRY THE FISHCAKES: 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 Fishcakes & Aji Verde?
Crumbed Snoek Fishcakes, Cucumber, Fresh Mint, Grated Italian-style Hard Cheese, Mayo, Pickled Onions, Salad Leaves, Sliced Pickled Jalapeños
How many calories does Fishcakes & Aji Verde have?
710 calories
How much fat content does Fishcakes & Aji Verde have?
grams
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