With this recipe, you will transform the traditionally summer ingredient of fishcakes into a warming winter dinner. Pan fried until golden, these seafood flavourbombs are sided with a butternut & silky onion medley, elevated with NOMU Roast Rub. Finished with an olive & bell pepper salsa and creamy feta crumbles.
Laborie’s Fishcakes & Mediterranean Veg
Laborie’s Fishcakes & Mediterranean Veg
with kalamata olives & Danish-style feta
Hands on Time: 30 - 45 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Bell Pepper
- Bell Peppers
- Butternut
- Crumbed Snoek Fishcakes
- Danish-style Feta
- NOMU Roast Rub
- Onion
- Onions
- Pitted Kalamata Olives
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
OVEN ROASTED VEG
Preheat the oven to 200°C. Spread the butternut half-moons and the onion wedges on a roasting tray. Coat in oil, the NOMU rub, and seasoning. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
START THE SALSA
In a bowl, combine the diced peppers, the sliced olives, a drizzle of olive oil, and seasoning.
GOLDEN 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.
DIVE INTO DINNER
Plate up the roast butternut & onion. Scatter over the pepper & olive salsa. Crumble over the drained feta. SIde with the crispy fishcakes.
Butternut - 250g
Onion - 1
NOMU Roast Rub - 10ml
Bell Pepper - 1
Pitted Kalamata Olives - 20g
Crumbed Snoek Fishcakes - 1 unit
Danish-style Feta - 20g
OVEN ROASTED VEG
Preheat the oven to 200°C. Spread the butternut half-moons and the onion wedges on a roasting tray. Coat in oil, the NOMU rub, and seasoning. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
START THE SALSA
In a bowl, combine the diced peppers, the sliced olives, a drizzle of olive oil, and seasoning.
GOLDEN 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.
DIVE INTO DINNER
Plate up the roast butternut & onion. Scatter over the pepper & olive salsa. Crumble over the drained feta. SIde with the crispy fishcakes.
Butternut - 500g
Onion - 1
NOMU Roast Rub - 20ml
Bell Pepper - 1
Pitted Kalamata Olives - 40g
Crumbed Snoek Fishcakes - 2 units
Danish-style Feta - 40g
OVEN ROASTED VEG
Preheat the oven to 200°C. Spread the butternut half-moons and the onion wedges on a roasting tray. Coat in oil, the NOMU rub, and seasoning. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
START THE SALSA
In a bowl, combine the diced peppers, the sliced olives, a drizzle of olive oil, and seasoning.
GOLDEN 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.
DIVE INTO DINNER
Plate up the roast butternut & onion. Scatter over the pepper & olive salsa. Crumble over the drained feta. SIde with the crispy fishcakes.
Butternut - 750g
Onions - 2
NOMU Roast Rub - 30ml
Bell Peppers - 2
Pitted Kalamata Olives - 60g
Crumbed Snoek Fishcakes - 3 units
Danish-style Feta - 60g
OVEN ROASTED VEG
Preheat the oven to 200°C. Spread the butternut half-moons and the onion wedges on a roasting tray. Coat in oil, the NOMU rub, and seasoning. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
START THE SALSA
In a bowl, combine the diced peppers, the sliced olives, a drizzle of olive oil, and seasoning.
GOLDEN 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.
DIVE INTO DINNER
Plate up the roast butternut & onion. Scatter over the pepper & olive salsa. Crumble over the drained feta. SIde with the crispy fishcakes.
Butternut - 1kg
Onions - 2
NOMU Roast Rub - 40ml
Bell Peppers - 2
Pitted Kalamata Olives - 80g
Crumbed Snoek Fishcakes - 4 units
Danish-style Feta - 80g
Woolies Products in this dish
