Fill your kitchen with the fragrant scent of crispy NOMU Moroccan rub pea & kale fritters dunked in sour cream. Served with crispy kale, tomato, perfectly seared tuna & fresh mint. Need we say more?
Tuna & Moroccan Pea Fritters
Tuna & Moroccan Pea Fritters
with crispy kale & sour cream
Hands on Time: 15 - 35 minutes
Overall Time: 35 - 60 minutes
Ingredients:
- Baby Tomatoes
- Danish-style Feta
- Fresh Mint
- Kale
- Line-caught Tuna Steak
- Line-caught Tuna Steaks
- NOMU Moroccan Rub
- Peas
- Self-raising Flour
- Sour Cream
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Egg/s
FIRST THE FRITTERS
Preheat the oven to 200°C. In a large bowl, add the peas and crush with a potato masher or fork. Add the finely shredded kale, ½ the sliced mint, the flour, the rub, 1 egg, 30ml of water and seasoning. Mix until combined but still a bit chunky.
CRISPY KALE
Place the roughly shredded kale on a roasting tray with a drizzle of oil and seasoning. Using your hands, gently massage the kale until softened and coated. Pop in the hot oven and roast for 8-10 minutes until crispy.
DRESSY DRIZZLE
In a bowl, combine the sour cream with seasoning. Add water in 5ml increments until a drizzling consistency.
FRY THEM FRITTERS!
Place a nonstick pan over medium-high heat with enough oil to cover the base. Once hot, scoop 1 tbsp of the fritter batter into the hot oil. Flatten slightly and repeat with the remaining mixture, leaving a 1cm gap between each fritter. You may need to do this step in batches. Fry for 2-3 minutes per side until crispy and cooked through. Remove from the pan and drain on paper towel.
THIS TUNA IS OFF THE HOOK
Pat the tuna chunks dry with paper towel. Return the pan, wiped down if necessary, to high heat with a drizzle of oil. When hot, add the tuna chunks and fry for 30-60 seconds until seared, shifting occasionally. Season to taste.
QUICK SALAD
Just before serving, toss the crispy kale with the halved baby tomatoes and the crumbled feta.
A FRAGRANT FEAST!
Plate up the crispy kale salad. Top with the tuna chunks, drizzle over the sour cream and side with the pea fritters. Sprinkle over the remaining sliced mint. There you go!
Peas - 50g
Kale - 50g
Fresh Mint - 4g
Self-raising Flour - 50ml
NOMU Moroccan Rub - 10ml
Sour Cream - 30ml
Line-caught Tuna Steak - 150g
Baby Tomatoes - 80g
Danish-style Feta - 40g
FIRST THE FRITTERS
Preheat the oven to 200°C. In a large bowl, add the peas and crush with a potato masher or fork. Add the finely shredded kale, ½ the sliced mint, the flour, the rub, 1 egg, 60ml of water and seasoning. Mix until combined but still a bit chunky.
CRISPY KALE
Place the roughly shredded kale on a roasting tray with a drizzle of oil and seasoning. Using your hands, gently massage the kale until softened and coated. Pop in the hot oven and roast for 8-10 minutes until crispy.
DRESSY DRIZZLE
In a bowl, combine the sour cream with seasoning. Add water in 5ml increments until a drizzling consistency.
FRY THEM FRITTERS!
Place a nonstick pan over medium-high heat with enough oil to cover the base. Once hot, scoop 1 tbsp of the fritter batter into the hot oil. Flatten slightly and repeat with the remaining mixture, leaving a 1cm gap between each fritter. You may need to do this step in batches. Fry for 2-3 minutes per side until crispy and cooked through. Remove from the pan and drain on paper towel.
THIS TUNA IS OFF THE HOOK
Pat the tuna chunks dry with paper towel. Return the pan, wiped down if necessary, to high heat with a drizzle of oil. When hot, add the tuna chunks and fry for 30-60 seconds until seared, shifting occasionally. Season to taste.
QUICK SALAD
Just before serving, toss the crispy kale with the halved baby tomatoes and the crumbled feta.
A FRAGRANT FEAST!
Plate up the crispy kale salad. Top with the tuna chunks, drizzle over the sour cream and side with the pea fritters. Sprinkle over the remaining sliced mint. There you go!
Peas - 100g
Kale - 100g
Fresh Mint - 8g
Self-raising Flour - 100ml
NOMU Moroccan Rub - 20ml
Sour Cream - 60ml
Line-caught Tuna Steak - 300g
Baby Tomatoes - 160g
Danish-style Feta - 80g
FIRST THE FRITTERS
Preheat the oven to 200°C. In a large bowl, add the peas and crush with a potato masher or fork. Add the finely shredded kale, ½ the sliced mint, the flour, the rub, 2 eggs, 90ml of water and seasoning. Mix until combined but still a bit chunky.
CRISPY KALE
Place the roughly shredded kale on a roasting tray with a drizzle of oil and seasoning. Using your hands, gently massage the kale until softened and coated. Pop in the hot oven and roast for 10-12 minutes until crispy.
DRESSY DRIZZLE
In a bowl, combine the sour cream with seasoning. Add water in 5ml increments until a drizzling consistency.
FRY THEM FRITTERS!
Place a nonstick pan over medium-high heat with enough oil to cover the base. Once hot, scoop 1 tbsp of the fritter batter into the hot oil. Flatten slightly and repeat with the remaining mixture, leaving a 1cm gap between each fritter. You may need to do this step in batches. Fry for 2-3 minutes per side until crispy and cooked through. Remove from the pan and drain on paper towel.
THIS TUNA IS OFF THE HOOK
Pat the tuna chunks dry with paper towel. Return the pan, wiped down if necessary, to high heat with a drizzle of oil. When hot, add the tuna chunks and fry for 30-60 seconds until seared, shifting occasionally. Season to taste.
QUICK SALAD
Just before serving, toss the crispy kale with the halved baby tomatoes and the crumbled feta.
A FRAGRANT FEAST!
Plate up the crispy kale salad. Top with the tuna chunks, drizzle over the sour cream and side with the pea fritters. Sprinkle over the remaining sliced mint. There you go!
Peas - 150g
Kale - 150g
Fresh Mint - 12g
Self-raising Flour - 150ml
NOMU Moroccan Rub - 30ml
Sour Cream - 90ml
Line-caught Tuna Steaks - 450g
Baby Tomatoes - 240g
Danish-style Feta - 120g
FIRST THE FRITTERS
Preheat the oven to 200°C. In a large bowl, add the peas and crush with a potato masher or fork. Add the finely shredded kale, ½ the sliced mint, the flour, the rub, 2 eggs, 120ml of water and seasoning. Mix until combined but still a bit chunky.
CRISPY KALE
Place the roughly shredded kale on a roasting tray with a drizzle of oil and seasoning. Using your hands, gently massage the kale until softened and coated. Pop in the hot oven and roast for 10-12 minutes until crispy.
DRESSY DRIZZLE
In a bowl, combine the sour cream with seasoning. Add water in 5ml increments until a drizzling consistency.
FRY THEM FRITTERS!
Place a nonstick pan over medium-high heat with enough oil to cover the base. Once hot, scoop 1 tbsp of the fritter batter into the hot oil. Flatten slightly and repeat with the remaining mixture, leaving a 1cm gap between each fritter. You may need to do this step in batches. Fry for 2-3 minutes per side until crispy and cooked through. Remove from the pan and drain on paper towel.
THIS TUNA IS OFF THE HOOK
Pat the tuna chunks dry with paper towel. Return the pan, wiped down if necessary, to high heat with a drizzle of oil. When hot, add the tuna chunks and fry for 30-60 seconds until seared, shifting occasionally. Season to taste.
QUICK SALAD
Just before serving, toss the crispy kale with the halved baby tomatoes and the crumbled feta.
A FRAGRANT FEAST!
Plate up the crispy kale salad. Top with the tuna chunks, drizzle over the sour cream and side with the pea fritters. Sprinkle over the remaining sliced mint. There you go!
Peas - 200g
Kale - 200g
Fresh Mint - 15g
Self-raising Flour - 200ml
NOMU Moroccan Rub - 40ml
Sour Cream - 125ml
Line-caught Tuna Steaks - 600g
Baby Tomatoes - 320g
Danish-style Feta - 160g
Woolies Products in this dish
