It’s a mystery why Peruvian food hasn’t become more mainstream yet. The world’s number 1 rated restaurant is situated there! Explore this exciting cuisine with us today by making golden pan-fried fishcakes, a spicy aji verde featuring a spicy jalapeño relish, mayo & fresh coriander and a simple side salad.
Peruvian Fishcakes & Aji Verde
Peruvian Fishcakes & Aji Verde
with sweet & spicy jalapeño relish
Hands on Time: 15 - 20 minutes
Overall Time: 20 - 25 minutes
Ingredients:
- Crumbed Snoek Fishcakes
- Cucumber
- Fresh Coriander
- Grated Italian-style Hard Cheese
- Jalapeño Relish
- Mayo
- Pickled Onions
- Salad Leaves
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 coriander, the grated cheese, the relish, and the mayo with a splash of water until drizzle consistency.
PERUVIAN PERFECTION
Plate up the golden fishcakes, and side with the salad. Drizzle over the spicy mayo and garnish with the remaining coriander.
Crumbed Snoek Fishcakes - 1 pack
Cucumber - 100g
Pickled Onions - 20g
Salad Leaves - 40g
Fresh Coriander - 3g
Grated Italian-style Hard Cheese - 30ml
Jalapeno Relish - 20ml
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 coriander, the grated cheese, the relish, and the mayo with a splash of water until drizzle consistency.
PERUVIAN PERFECTION
Plate up the golden fishcakes, and side with the salad. Drizzle over the spicy mayo and garnish with the remaining coriander.
Crumbed Snoek Fishcakes - 2 packs
Cucumber - 200g
Pickled Onions - 40g
Salad Leaves - 80g
Fresh Coriander - 5g
Grated Italian-style Hard Cheese - 60ml
Jalapeño Relish - 40ml
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 coriander, the grated cheese, the relish, and the mayo with a splash of water until drizzle consistency.
PERUVIAN PERFECTION
Plate up the golden fishcakes, and side with the salad. Drizzle over the spicy mayo and garnish with the remaining coriander.
Crumbed Snoek Fishcakes - 3 packs
Cucumber - 300g
Pickled Onions - 60g
Salad Leaves - 120g
Fresh Coriander - 8g
Grated Italian-style Hard Cheese - 90ml
Jalapeño Relish - 60ml
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 coriander, the grated cheese, the relish, and the mayo with a splash of water until drizzle consistency.
PERUVIAN PERFECTION
Plate up the golden fishcakes, and side with the salad. Drizzle over the spicy mayo and garnish with the remaining coriander.
Crumbed Snoek Fishcakes - 4 packs
Cucumber - 400g
Pickled Onions - 80g
Salad Leaves - 160g
Fresh Coriander - 10g
Grated Italian-style Hard Cheese - 125ml
Jalapeño Relish - 80ml
Mayo - 180ml
Woolies Products in this dish
