Crispy snoek fishcakes swim in a delectable lemon-caper sauce. Sided with golden butternut chips, and a feta, sun-dried tomato & fresh greens salad. A classic with a tasty twist, Chef!
Snoek Fishcakes & Lemon-caper Sauce
Snoek Fishcakes & Lemon-caper Sauce
with butternut chips
Hands on Time: 20 - 25 minutes
Overall Time: 20 - 25 minutes
Ingredients:
- Butternut Chips
- Capers
- Crumbed Snoek Fishcakes
- Danish-style Feta
- Lemon Juice
- Salad Leaves
- Sun-Dried Tomatoes
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Butter
- Paper Towel
FISH & CHIPS
Coat the butternut chips in oil and season. Air fry at 200°C until cooked through, 20-25 minutes. At the halfway mark, add the fishcakes, and air fry until crispy, 10-15 minutes (shifting halfway).
LEMON-CAPER SAUCE
Place a pan over medium high heat with a drizzle of olive oil, and 20g of butter. When hot, fry the diced Capers, and the lemon juice until fragrant, 1-2 minutes. Remove from the heat and season.
FETA SALAD
In a bowl, combine the shredded leaves, the drained feta, and the chopped sun-dried tomatoes, and seasoning.
YUM!
Plate up the crispy fishcakes, and drizzle over the lemon-caper sauce. Side with the butternut chips, and the fresh salad.
Butternut Chips - 250g
Crumbed Snoek Fishcakes - 1 pack
Capers - 10g
Lemon Juice - 10ml
Salad Leaves - 20g
Danish-style Feta - 20g
Sun-dried Tomatoes - 20g
FISH & CHIPS
Coat the butternut chips in oil and season. Air fry at 200°C until cooked through, 20-25 minutes. At the halfway mark, add the fishcakes, and air fry until crispy, 10-15 minutes (shifting halfway).
LEMON-CAPER SAUCE
Place a pan over medium high heat with a drizzle of olive oil, and 40g of butter. When hot, fry the diced Capers, and the lemon juice until fragrant, 1-2 minutes. Remove from the heat and season.
FETA SALAD
In a bowl, combine the shredded leaves, the drained feta, and the chopped sun-dried tomatoes, and seasoning.
YUM!
Plate up the crispy fishcakes, and drizzle over the lemon-caper sauce. Side with the butternut chips, and the fresh salad.
Butternut Chips - 500g
Crumbed Snoek Fishcakes - 2 packs
Capers - 20g
Lemon Juice - 20ml
Salad Leaves - 40g
Danish-style Feta - 40g
Sun-dried Tomatoes - 40g
FISH & CHIPS
Coat the butternut chips in oil and season. Air fry at 200°C until cooked through, 20-25 minutes. While the chips are on the go, 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.
LEMON-CAPER SAUCE
Place a pan over medium high heat with a drizzle of olive oil, and 60g of butter. When hot, fry the diced Capers, and the lemon juice until fragrant, 2-3 minutes. Remove from the heat and season.
FETA SALAD
In a bowl, combine the shredded leaves, the drained feta, and the chopped sun-dried tomatoes, and seasoning.
YUM!
Plate up the crispy fishcakes, and drizzle over the lemon-caper sauce. Side with the butternut chips, and the fresh salad.
Butternut Chips - 750g
Crumbed Snoek Fishcakes - 3 packs
Capers - 30g
Lemon Juice - 30ml
Salad Leaves - 60g
Danish-style Feta - 60g
Sun-dried Tomatoes - 60g
FISH & CHIPS
Coat the butternut chips in oil and season. Air fry at 200°C until cooked through, 20-25 minutes. While the chips are on the go, 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.
LEMON-CAPER SAUCE
Place a pan over medium high heat with a drizzle of olive oil, and 80g of butter. When hot, fry the diced Capers, and the lemon juice until fragrant, 2-3 minutes. Remove from the heat and season.
FETA SALAD
In a bowl, combine the shredded leaves, the drained feta, and the chopped sun-dried tomatoes, and seasoning.
YUM!
Plate up the crispy fishcakes, and drizzle over the lemon-caper sauce. Side with the butternut chips, and the fresh salad.
Butternut Chips - 1kg
Crumbed Snoek Fishcakes - 4 packs
Capers - 40g
Lemon Juice - 40ml
Salad Leaves - 80g
Danish-style Feta - 80g
Sun-dried Tomatoes - 80g
Frequently Asked Questions
What is the preparation time for Snoek Fishcakes & Lemon-caper Sauce?
The preparation time for Snoek Fishcakes & Lemon-caper Sauce with butternut chips is between 20 and 25 minutes.
What is the total time required to make Snoek Fishcakes & Lemon-caper Sauce with butternut chips?
The total time required to make Snoek Fishcakes & Lemon-caper Sauce with butternut chips is between 20 and 25 minutes.
How many servings does Snoek Fishcakes & Lemon-caper Sauce provide?
4 servings
What are the main ingredients in Snoek Fishcakes & Lemon-caper Sauce?
Butternut Chips, Capers, Crumbed Snoek Fishcakes, Danish-style Feta, Lemon Juice, Salad Leaves, Sun-Dried Tomatoes
What is the nutritional information of Snoek Fishcakes & Lemon-caper Sauce?
Calories: 661, Carbs: 74 grams, Fat: grams, Protein: 29 grams, Sugar: 12.8 grams, Salt: 2054 grams
How do I prepare Snoek Fishcakes & Lemon-caper Sauce?
LEMON-CAPER SAUCE: Place a pan over medium high heat with a drizzle of olive oil, and 40g of butter. When hot, fry the diced capers, and the lemon juice until fragrant, 1-2 minutes. Remove from the heat and season. YUM!: Plate up the crispy fishcakes, and drizzle over the lemon-caper sauce. Side with the butternut chips, and the fresh salad. FETA SALAD: In a bowl, combine the shredded leaves, the drained feta, and the chopped sun-dried tomatoes, and seasoning. FISH & CHIPS: Coat the butternut chips in oil and season. Air fry at 200°C until cooked through, 20-25 minutes. At the halfway mark, add the fishcakes, and air fry until crispy, 10-15 minutes (shifting halfway).
What should be prepared from my kitchen to make Snoek Fishcakes & Lemon-caper Sauce?
Butternut Chips, Capers, Crumbed Snoek Fishcakes, Danish-style Feta, Lemon Juice, Salad Leaves, Sun-Dried Tomatoes
How many calories does Snoek Fishcakes & Lemon-caper Sauce have?
661 calories
How much fat content does Snoek Fishcakes & Lemon-caper Sauce have?
grams