When you’ve had a long day at the office, but still want to sit down with a satisfying plate of home-cooked food – save this recipe! Golden salmon & hake fishcakes with a side of roasted pumpkin chunks & onion wedges, plus a fresh salad. Serve with red pepper hummus and you’re done!
Golden Fishcakes & Red Hummus
Golden Fishcakes & Red Hummus
with roasted pumpkin, red onion & sunflower seeds
Hands on Time: 10 - 25 minutes
Overall Time: 30 - 35 minutes
Ingredients:
- Crumbed Salmon & Hake Fishcakes
- Cucumber
- Fish
- NOMU Roast Rub
- Pumpkin Chunks
- Red Onion
- Red Onions
- Red Pepper Hummus
- Salad Leaves
- Sunflower Seeds
- Tomato
- Tomatoes
- White Wine Vinegar
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
CRISPY VEGGIES
Preheat the oven to 200°C. Place the pumpkin pieces and onion wedges on a roasting tray, coat in oil, the rub and season. Roast in the hot oven for 20-25 minutes until cooked through and crisping up, shifting halfway.
GET SOME PREP DONE
Slice the tomato into thin slices and season. Rinse the salad leaves. Cut the cucumber into rounds. Loosen the hummus with water in 5ml increments until drizzling consistency and season.
FLAVOURFUL FISHCAKES
When the roast has 10 minutes to go, place a pan over a medium-high heat with enough oil to cover the base. When hot, fry the crumbed fishcakes for 2-3 minutes per side until golden and crisp. Remove from the pan, season, and drain on paper towel.
IT’S THE SIMPLE THINGS
In a salad bowl, combine the vinegar, a drizzle of oil, seasoning, the rinsed salad leaves, the tomato slices, the cucumber rounds, and the sunflower seeds.
AND DINNER IS DONE!
Plate up the roasted vegetables alongside the golden fishcakes and the fresh salad. Serve with the loosened red pepper hummus on the side for dunking. Easy peasy, Chef!
Pumpkin Chunks - 200g
Red Onion - 1
NOMU Roast Rub - 5ml
Tomato - 1
Salad Leaves - 20g
Cucumber - 50g
Red Pepper Hummus - 30ml
Crumbed Salmon & Hake Fishcakes - 2
White Wine Vinegar - 15ml
Sunflower Seeds - 10g
CRISPY VEGGIES
Preheat the oven to 200°C. Place the pumpkin pieces and onion wedges on a roasting tray, coat in oil, the rub and season. Roast in the hot oven for 20-25 minutes until cooked through and crisping up, shifting halfway.
GET SOME PREP DONE
Slice the tomato into thin slices and season. Rinse the salad leaves. Cut the cucumber into rounds. Loosen the hummus with water in 5ml increments until drizzling consistency and season.
FLAVOURFUL FISHCAKES
When the roast has 10 minutes to go, place a pan over a medium-high heat with enough oil to cover the base. When hot, fry the crumbed fishcakes for 2-3 minutes per side until golden and crisp. Remove from the pan, season, and drain on paper towel.
IT’S THE SIMPLE THINGS
In a salad bowl, combine the vinegar, a drizzle of oil, seasoning, the rinsed salad leaves, the tomato slices, the cucumber rounds, and the sunflower seeds.
AND DINNER IS DONE!
Plate up the roasted vegetables alongside the golden fishcakes and the fresh salad. Serve with the loosened red pepper hummus on the side for dunking. Easy peasy, Chef!
Pumpkin Chunks - 400g
Red Onion - 1
NOMU Roast Rub - 10ml
Tomato - 1
Salad Leaves - 40g
Cucumber - 100g
Red Pepper Hummus - 60ml
Crumbed Salmon & Hake Fishcakes - 4
White Wine Vinegar - 30ml
Sunflower Seeds - 20g
CRISPY VEGGIES
Preheat the oven to 200°C. Place the pumpkin pieces and onion wedges on a roasting tray, coat in oil, the rub and season. To make sure they do get crispy, don’t overcrowd the tray – use two trays instead! Roast in the hot oven for 25-30 minutes until cooked through and crisping up, shifting halfway.
GET SOME PREP DONE
Slice the tomatoes into thin slices and season. Rinse the salad leaves. Cut the cucumber into rounds. Loosen the hummus with water in 10ml increments until drizzling consistency and season.
FLAVOURFUL FISHCAKES
When the roast has 10 minutes to go, place a pan over a medium-high heat with enough oil to cover the base. When hot, fry the crumbed fishcakes for 2-3 minutes per side until golden and crisp. Remove from the pan, season, and drain on paper towel.
IT’S THE SIMPLE THINGS
In a salad bowl, combine the vinegar, a drizzle of oil, seasoning, the rinsed salad leaves, the tomato slices, the cucumber rounds, and the sunflower seeds.
AND DINNER IS DONE!
Plate up the roasted vegetables alongside the golden fishcakes and the fresh salad. Serve with the loosened red pepper hummus on the side for dunking. Easy peasy, Chef!
Pumpkin Chunks - 600g
Red Onions - 2
NOMU Roast Rub - 15ml
Tomatoes - 2
Salad Leaves - 60g
Cucumber - 150g
Red Pepper Hummus - 90ml
Crumbed Salmon & Hake Fishcakes - 6
White Wine Vinegar - 45ml
Sunflower Seeds - 30g
CRISPY VEGGIES
Preheat the oven to 200°C. Place the pumpkin pieces and onion wedges on a roasting tray, coat in oil, the rub and season. To make sure they do get crispy, don’t overcrowd the tray – use two trays instead! Roast in the hot oven for 25-30 minutes until cooked through and crisping up, shifting halfway.
GET SOME PREP DONE
Slice the tomatoes into thin slices and season. Rinse the salad leaves. Cut the cucumber into rounds. Loosen the hummus with water in 10ml increments until drizzling consistency and season.
FLAVOURFUL FISHCAKES
When the roast has 10 minutes to go, place a pan over a medium-high heat with enough oil to cover the base. When hot, fry the crumbed fishcakes for 2-3 minutes per side until golden and crisp. Remove from the pan, season, and drain on paper towel.
IT’S THE SIMPLE THINGS
In a salad bowl, combine the vinegar, a drizzle of oil, seasoning, the rinsed salad leaves, the tomato slices, the cucumber rounds, and the sunflower seeds.
AND DINNER IS DONE!
Plate up the roasted vegetables alongside the golden fishcakes and the fresh salad. Serve with the loosened red pepper hummus on the side for dunking. Easy peasy, Chef!
Pumpkin Chunks - 800g
Red Onions - 2
NOMU Roast Rub - 20ml
Tomatoes - 2
Salad Leaves - 80g
Cucumber - 200g
Red Pepper Hummus - 125ml
Crumbed Salmon & Hake Fishcakes - 8
White Wine Vinegar - 60ml
Sunflower Seeds - 40g
Woolies Products in this dish
