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Fish Cakes with Potato Wedges and Sugar Snaps By Zola Nene

50 Minutes
2 Servings
8 Ingredients

Description

Chef Zola helps you make a simple yet amazing seafood dish in her Fish Cakes with Potato Wedges and Sugar Snaps recipe. It’s teeming with flavour and is sure to make an impression on any dinner guest, especially when they see how few ingredients you need to make this magical meal.

Bring this great dinner for two to life with our Forage and Feast Hake Fish Cakes made with fluffy mashed potatoes, garlic, parsley, lemon zest and sustainably sourced hake – all coated in a crisp ciabatta crumb. Now available at Checkers stores nationwide. And don’t forget the rest of the ingredients, like our farm-fresh, quality guaranteed vegetables.

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Directions

1. Cut the potatoes into wedges, season with salt and pepper and drizzle with olive oil. Place the wedges into the airfryer at 180 °C for 20 minutes.

2. Place the hake fish cakes into the airfryer with the wedges, then cook for another 20 minutes until the wedges are golden and the fish cakes are cooked through.

3. Boil the sugar snaps in salted water until tender, drain then toss with butter. Season to taste and squeeze over the juice of half a lemon.

4. Serve the fish cakes, wedges and sugar snaps with sauce of your choice and a fresh wedge of lemon to squeeze over the fish cakes.

 

Ingredients

  • 2 large potatoes
  • 4 Forage and Feast Hake Fish Cakes
  • 2 tsp. Forage and Feast Olive Oil
  • 200g sugar snap peas
  • 1 tbsp. butter
  • Salt and pepper
  • 1 lemon