TROUT RÖSTI FISH CAKES WITH DILLED CRÈME FRAÎCHE
“Woolies trout rashers have a fantastic light wood-smoked flavour.”
Serves 4 to 6
EASY
GREAT VALUE
Preparation 20 minutes, plus overnight chilling time
Cooking: 50 minutes
large potatoes 750 g onion 1, peeled cold unsalted butter 45 g Woolworths smoked trout rashers 120 g, chopped sea salt and freshly ground black pepper, to taste sunflower oil 1⁄3 cup crème fraîche, for serving dill, chopped, for serving 1 Scrub the potatoes, prick, then boil until tender. Drain and cool, then chill overnight. 2 Peel the potatoes and grate coarsely into a large bowl. Grate in the onion and 30 g butter. Mix in the chopped trout and season to taste. Chill for 1–2 hours to firm. 3 Shape into small cakes, about 16–18. Shallow-fry in the remaining butter and the sunflower oil over a medium heat until browned on both sides. Serve warm with the crème fraîche mixed with the dill.
WHEAT- AND GLUTEN-FREE
WINE: Woolworths Nitida Bush Baby Sauvignon Blanc
HAKE-AND-PARSLEY FISH CAKES WITH FRIED ONIONS AND TOMATOES
“Fresh hake, freshly minced, makes great fish cakes. For best results, prep the night before.”
Serves 4 to 6
EASY
GREAT VALUE
Preparation 30 minutes, plus overnight standing time
Cooking: 10–15 minutes
hake 500 g, skinned and filleted sea salt and freshly ground black pepper, to taste free-range egg 1
water 3T oil 1T parsley 15–20 g, finely chopped medium onion 1, finely chopped sunflower oil, for frying tomatoes, sliced into slim wedges, seasoned and moistened with red vinegar, for serving onion, thinly sliced and crisply fried, for serving
For the coating: free-range eggs 2, beaten flour 70 g
1 Salt the fish and allow to stand for
1 hour. Rinse off the salt and cut the fish into chunks. Pat dry well, then process in a food processor until very finely chopped. 2 Mix the fish with the egg, water, oil, parsley and onion. Add ½ t salt and pepper to taste. Chill overnight. 3 Shape the mixture into 12–14 fish cakes. Dip into the beaten egg, then into the flour. Shallow-fry in medium-hot oil for 4 minutes on each side, or until browned and cooked through. DAIRY-FREE
WINE: Woolworths Villiera Chenin Blanc
BASA, CHICKPEA
AND CORIANDER FISH CAKES WITH AVOCADOTAHINI SAUCE
“Woolies’ fresh basa fillets are delicious panfried or grilled in the oven. Flake them to make these fish cakes.”
Serves 4 to 6
EASY
GREAT VALUE
Preparation: 30 minutes, plus overnight chilling time
Cooking: 40 minutes
Woolworths basa fillets 300 g sea salt and freshly ground black pepper, to taste olive oil 2 T, plus extra for frying onion 1, finely chopped ground cumin 2t ground coriander 1t chilli flakes a pinch garlic 1 clove, crushed fresh coriander 10–15 g chopped chickpeas 1 x 400 g can chickpea flour 30 g free-range egg 1, beaten olive oil ½ cup, for frying
For the avocado-tahini sauce, mash together: avocado 1 tahini 2T lemon juice 1T garlic 1 clove, crushed sea salt and freshly ground black pepper, to taste
1 Salt the fish and chill overnight. Before using, rinse and dry well. Fry gently in 2 T olive oil until just cooked. Remove from the pan and gently soften the onion in the same pan, adding a little more oil if necessary. 2 Mix 1 T olive oil with the ground cumin, coriander and chilli and spread over the cooked fish. Stir the garlic into the softened onion. 3 Flake the fish
and mix with the onion, garlic and fresh coriander. Season to taste. Drain the chickpeas but reserve the brine. Blend the chickpeas with 4 T of the reserved brine.
4 Stir in the chickpea flour and egg, then add the fish mixture. Check the seasoning, then chill for a few hours or overnight to firm. 5 Using ¼ cup of the mixture at a time, add to the hot, shallow oil, pressing down to form cakes. Cook until golden brown on both sides, about 4–5 minutes. Serve with the avocado-tahini sauce. DAIRY-FREE, WHEAT- AND GLUTEN-FREE WINE: Woolworths Ladybird Chardonnay
SMOKED HADDOCK, POTATO AND LEEK FISH CAKES
“Snack on these with an ice-cold beer as tapas, or serve them as a main with a green salad.”
Serves 4 to 6
EASY
GREAT VALUE
Preparation: 20 minutes, plus 30 minutes’ standing time Cooking: 40 minutes leeks 300–400 g, trimmed and thinly sliced canola oil 2T butter 1T medium potatoes 500 g, peeled and thinly sliced fish or vegetable stock 1 cup smoked haddock 300 g sea salt and freshly ground black pepper, to taste rice flour 70–100 g sunflower oil, for frying lemon wedges or lemony mayonnaise, for serving watercress, to garnish (optional)
1 Gently cook the leeks in the oil and butter until soft. Add the potatoes, then pour in the stock. 2 Simmer, covered, for 15 minutes, or until tender. 3 Rinse the haddock and place on top of the potatoes. Cover and cook for 5 minutes, then allow to cool. 4 Roughly mash the potatoes, leeks and haddock togather. Season to taste. Shape into approximately 20 medium fish cakes. 5 Dust the fish cakes in the rice flour, then shallow-fry in mediumhot oil for a few minutes on each side until golden. Serve with the lemon, mayonnaise and watercress.
WHEAT- AND GLUTEN-FREE
WINE: CBC Weiss Beer
PRAWN CAKES WITH SEARED LEMON
“Quinoa makes a light (and virtuous) cake with a satisfyingly crisp edge.”
Serves 4 to 6
EASY
GREAT VALUE
Preparation: 20 minutes, plus 20–30 minutes’ standing time Cooking: 40 minutes
deveined peeled prawns 200 g, cooked white quinoa 135 g water 1½ cups salt ½t chives 15 g, finely snipped garlic 1 clove, crushed free-range eggs 2, beaten sea salt and freshly ground black pepper, to taste sunflower oil, for frying pan-seared lemon halves, for serving
1 Pull off the prawn tails and discard. Roughly chop the prawns. 2 Rinse the quinoa well, then turn into a saucepan. Add the water and salt. Bring to a bubble, then reduce the heat, cover and simmer for 15 minutes or until fluffy. Remove from the heat and allow to stand for 5 minutes. Fluff up with a fork. 3 Mix the cooled quinoa with the chives, garlic, eggs and prawns. Season to taste. 4 Drop mediumsized spoonfuls into the oil and shallow-fry for a few minutes on each side until crisp and golden. Sear the lemons in a cast-iron pan and serve with the prawn cakes. DAIRY-FREE, WHEAT- AND GLUTEN-FREE WINE: Woolworths Thelema Cool Climate Chardonnay
WHITE TUNA, CELERY AND RISOTTO FISH CAKES WITH CELERY SALSA
“The soft underbelly of albacore (white) tuna is a delicacy – keep jars of it to make appetisers, add to salads, or use in this recipe.”
Serves 4 to 6
EASY
GREAT VALUE
Preparation: 30 minutes, plus overnight standing time
Cooking: 40 minutes spring onions 50 g, trimmed and finely chopped celery 50 g, finely chopped olive oil 2T garlic 1 clove, crushed risotto rice 200 g vegetable or fish stock 2 cups lemon 1, zested
Woolworths albacore white tuna fillets 1 x 180 g jar, drained free-range eggs 2, beaten sea salt and freshly ground black pepper, to taste rice flour 80 g oil 1 cup wild rocket, to garnish
For the celery salsa: celery 100 g, finely chopped garlic 1 clove, crushed lemon juice 1T olive oil 2T capers 1 t, rinsed and chopped (optional) sea salt and freshly ground black pepper, to taste
1 Fry half the spring onions and the celery in the olive oil until starting to soften. Stir in the garlic and rice, adding a little more oil if necessary. Pour in the stock. 2 Bring to a simmer, then reduce the heat and cover. Cook for 20 minutes, or until the liquid is absorbed and the rice is tender.
3 Allow to cool. Stir in the lemon zest and large flakes of tuna. Add the eggs and season to taste. Chill overnight. Use
1⁄3 cup to make cakes – about 15. Coat in the rice flour. 4 Shallow-fry in the oil over a medium heat until golden on both sides, about 3 minutes. Serve with the celery salsa and garnish with rocket.
5 To make the celery salsa, blend the celery, remaining spring onion, garlic, lemon juice and oil to form a thick paste. Stir in the capers and season.
DAIRY-FREE, WHEAT- AND GLUTEN-FREE WINE: Woolworths Terra del Capo
Pinot Grigio
LOMA LINDA TUNO, WHITE BEAN AND WALNUT CAKES
“Woolies’ plant-based seafood alternative, available in cans, works well in these cakes.”
Serves 4 to 6 EASY
GREAT VALUE
Preparation: 20 minutes, plus 15 minutes’ standing time Cooking: 20 minutes
garlic 2 cloves, crushed red onion 50 g, chopped oats 50 g walnuts 30 g, lightly toasted red wine vinegar 1T soya sauce 1T butter beans 1 x 400 g can, drained and rinsed
Woolworths Loma Linda Tuno
1 x 142 g can, drained sea salt and freshly ground black pepper, to taste chickpea flour 40 g oil ½ cup rocket, to garnish
1 Process the garlic and onion in a food processor until fine. Add the oats, walnuts, vinegar and soya sauce. Process until the texture of breadcrumbs. 2 Add the beans and process until almost smooth. Turn the thick paste into a bowl, then stir in the Tuno. Season and allow to stand for 15 minutes. 3 Coat large spoonfuls in the chickpea flour, flattening to form cakes. Fry on both sides in shallow medium-hot oil until brown, firm and heated through – a few minutes a side. Garnish with rocket. DAIRY-FREE, MEAT-FREE, WHEAT- AND GLUTEN-FREE, PLANT-BASED
WINE: Woolworths Bosman Generation 8 Pinotage
“Quinoa makes a light cake with a satisfyingly crisp edge”