Related Searches: White Fish Cakes, Barramundi Fish Cakes
... 2-3 minutes until golden and crispy. Place the crab cakes onto a plate lined with paper towel to drain of any oil, continue cooking until all of the crab cakes are cooked off. Categories: Entrees; American; Plant based ...
... for 10 minutes to firm up a little. Heat 1 tablespoon of the oil in a large, nonstick frying pan. Cook half the crab cakes for 3 minutes on each side until brown. Remove from the pan and keep warm in a low oven. Cook the ...
... Press them into the remaining breadcrumbs until well coated. Heat the oil in a large frying pan and fry the crab cakes for about 5 minutes, turning carefully once, until crisp and golden. Drain on kitchen paper and serve ...
... golden. Meanwhile, make the aïoli. Mix together the mayonnaise, lemon juice, spring onions, and garlic in a bowl. Season to taste. Serve the crab cakes hot with the aïoli and a squeeze of lemon. Categories: Australian ...
... , 1 bunch mint torn, 0.5 red onion finely sliced, 1 tsp rice vinegar, 0.5 cup sweet chilli sauce, 1 pinch pepper, 6 crab cakes, 2 tsp brown sugar, 3 tbs lime juice, 2 tsp vegetable oil. Method: Cook barramundi fish ...
... deep frying pan to come about 2.5 cm up the sides, and heat to 160°C. In batches, dredge the crab cakes in flour, shaking off the excess. Fry for about 3 minutes, until golden. Transfer to a baking sheet lined with paper ...
... the fishcakes for 8-10 minutes, turning over halfway through cooking. Serve with extra mayonnaise or sweet chilli sauce, scattered with spring onion curls. Categories: Australian; Crab cake; Appetisers. Complexity: 3.
... mayonnaise, 125 g fresh white breadcrumbs. Method: Put the crab meat, lime rind and juice, spring onions, chilli, ... leaves. Serve the chilli jam spooned over the cakes or separately. A crisp rocket salad or green ...
... once or twice. Drain the cakes on kitchen paper, then serve 2 cakes per person with a sweet red chilli sauce or tomato salsa, if liked, and with lime wedges. Categories: Australian; Crab cake; Crab; Snacks. Complexity: 2 ...
... tbs mayonnaise, 25 g coriander 15 g finely chopped, 20 leaves to garnish. Method: For the cakes, place all the cake ingredients in a food processor or blender; pulse until finely minced. Divide the mixture into 20 walnut ...
... and mix well to combine. Heat some of the oil in a frying pan. Shape 1/4 cupfuls of mixture into cakes. Cook in batches for 3 minutes each side or until golden. Drain on paper towel and keep warm. Meanwhile, cook carrots ...
... patties for 4 minutes on each side or until golden. Serve fish cakes with mixed leaves, lemon wedges and aioli. Categories: Fish cake; Asian; Salmon; Pescatarian; Lemon; Peanut free; Dairy free; High protein; High fibre ...
... a large tray. Place the flour and breadcrumbs into separate bowls. Whisk eggs in a shallow dish. Lightly coat the cakes in flour, dip into egg and coat with breadcrumbs. Place onto tray. Pour enough oil into a frying pan ...
... oil, if needed. Scatter extra onion and coriander over fish cakes and serve 4 fish cakes with Healthier satay chicken. Categories: Fish cake; Thai; Low sugar; Entrees; Healthier easier; Salmon; Pescatarian; Wheat free ...
... cook for 3 minutes or until they burst into flowers. Transfer to a plate lined with paper towel. Cook seafood cakes, in batches, for 4 minutes each side or until golden and cooked through. Transfer to a tray and cover to ...
... coat patties with flour, dip in egg and coat in breadcrumbs. Cover and chill for 15 minutes. Place potato cakes and lemon wedges on a baking paper-lined tray. Spray both with oil. Bake for 20 minutes, turning halfway ...
... until combined. Season. Transfer to a large bowl. Repeat with remaining ingredients. Shape ¼ cup of mixture into 36 cakes. Place on a baking tray lined with baking paper. Chill for 15 minutes. Shallow-fry as required in ...
... 18-20 minutes until golden. Whisk the yoghurt with lemon juice and serve with the fish cakes. Categories: Fish cake; Lunch; Low salt; Soy free; Salmon; Egg free; Peanut free; Wheat free; Pescatarian; High protein; High ...
... -brown and cook for a further 1 minute. Remove from the pan with a slotted spoon and keep the cooked fish cakes warm in a preheated oven, 160°, Gas Mark 3, while you cook the remainder. Meanwhile, whisk the remaining oil ...
... , lemon rind and juice, salt and pepper. Serve patties with lemon cream. Top with radish and cucumber. Tip 1: Fish cakes can be made a day in advance and reheated prior to serving. Tip 2: To test that the pan is heated ...
... 15 minutes until golden. In a small bowl combine mayonnaise and lemon juice and stir. Top carrot cakes with roasted tomatoes and micro herbs and serve with rocket leaves and lemon cheeks. Drizzle with lemon mayonnaise ...
... & pepper. Combine the mayonnaise mix with the celeriac salad and mix well to coat. Place two barramundi fish cakes on each plate, and place the celeriac salad on the side. Garnish with micro herbs, salt and pepper to ...
... golden, working in batches. Serve with fresh coriander and mango chutney. Categories: High fibre; Vegie cake; Lunch; Potato; Dinner; Low sugar; Low salt; Brussels sprout; Indian; High protein; Christmas. Complexity: 2 ...
... -frying in a non-stick frying pan over a medium heat. Cooking a few at a time, fry the fish cakes for about 5 minutes on each side until golden. Serve hot with tartar sauce and lemon wedges. Categories: Australian; Fish ...
... fryer or deep-sided saucepan to 190°C, or until a cube of bread browns in 30 seconds. Fry fish cakes in 4 batches of 5 fish cakes until golden and crisp, 2 minutes. Serve with sea salt and lemon wedges or a lemon or lime ...
... dip in the reserved egg, then lightly coat with polenta. Heat the oil in a non-stick frying pan and add the cakes a couple at a time. Cook for 2-3 minutes or until the underside turns golden, then carefully flip and cook ...
... under cold running water. Mix the sprouts and potatoes together and season with salt and pepper. Shape the mixture into 8 round cakes and dust with the flour. Heat the oil in a frying pan over a medium heat and cook the ...
... and half of the coriander until smooth. Add flour and peas and mix well. Using damp hands, shape fish mixture into 20 small cakes. Spray cakes with oil. Heat a large non-stick frying pan over medium-high heat. Cook fish ...
... potato, salmon, spring onions and spices. If the mixture looks dry add a slightly beaten egg. Shape the fish cakes and roll into the parmesan breadcrumbs to place on a lined baking tray. For a gluten friendly option I ...
... or until golden. Transfer to a plate lined with paper towel. Serve patties with salad mix and lemon wedges. Categories: Lunch; Ham; Entrees; Leftover; Potato cake; Christmas leftovers; Breakfast; British. Complexity: 3.
... roll in the breadcrumbs, pressing firmly to evenly coat. Heat oil in a non-stick frying pan and fry the fish cakes over a medium heat for 4-5 minutes each side or until golden brown, adding more oil if necessary. To make ...
... pepper. Heat the oil in a large non-stick pan on medium heat and cook the fish cakes until crisp and golden, 5 minutes on each side. Serve the fish cakes with the yoghurt dip and salad, if desired. Categories: Fish; Fish ...
... served with a sweet and sour salad makes for a light, fresh and tasty dinner. Ingredients: 0.3333 quantity fish cakes, 0.3333 cup plain flour, 0.6666 cup vegetable oil, 0.3333 cup sweet and sour sauce, 1 tbs sesame oil ...
... in the fridge for about 15 minutes. Heat the oil in a large frying pan over a medium heat. Gently place the cakes in the pan and fry for 4 minutes on each side, until golden brown and cooked through. Do this in batches ...
... oiled baking sheet and bake for 20 minutes until golden and crisp. Categories: High fibre; Mediterranean; Vegie cake; Lunch; Dinner; Low sugar; Eggplant; Low salt; Low fat; Low saturated fat; High protein. Complexity: 2 ...
... pepper. In a shallow dish, combine the bread crumbs with the dill and parsley. Shape the potato mixture into 6 cakes and coat in the bread crumbs. Heat the oil in a large nonstick frying pan over medium-high heat until ...
... dissolves. Add cucumber, chilli and fish sauce. Stir to combine. Serve fish cakes with dipping sauce and coriander. Categories: Fish; Fish cake; North american; Prawn; Pescatarian; Wheat free; Appetisers. Complexity: 3.
... topping up the pan with more oil, if needed. Serve hot. Categories: Gluten free; Wheat free; Soy free; Vegetarian; Seafood free; Sesame free; Halal; Pescatarian; British; Potato cake; Potato; Side dishes. Complexity: 1.
... on each side until golden. You may need to cook in batches, adding more oil as needed. Drain the fish cakes on a plate lined with kitchen paper. Serve hot with a drizzle of sweet chilli sauce and some wild rocket leaves ...
... keep warm. Repeat with remaining patties. Layer 2 patties with salad onto each plate. Top with sweet chilli sauce and the remaining coriander. Serve with lime. Categories: Asian; Prawn; Prawn cake; Salads. Complexity: 3.
... 15 minutes until lightly browned. Drizzle with lemon juice and serve with sweet chilli sauce. Categories: Fish cake; Asian; Entrees; Low saturated fat; Pescatarian; Tree nut free; Peanut free; Dairy free; High protein ...
... Remove the cling wrap and slice. 2nd method - shape the fish paste in to even sized pieces, roll in sesame seeds, and pan fry in oil till golden colour. Serve warm. Categories: Fish cake; Thai; Appetisers. Complexity: 2.
... smaller too. After the undersides have cooked and are slightly browned, carefully flip them over and cook the other side. Enjoy with sour cream, or tomato sauce. Categories: Australian; Potato cake; Mains. Complexity: 2.
... , in batches for 2-3 each side until golden. Serve with tomato, lettuce and parsely. Categories: Fish cake; Low sugar; Low salt; Soy free; Salmon; Pescatarian; Wheat free; Peanut free; Dairy free; Appetisers; Tomato ...
... minutes each side, until just firm. Stack onto plates with the cottage cheese and avocado, then garnish with watercress and lemon wedges. Categories: Entrees; Savoury cake; Italian; High protein; Avocado. Complexity: 3.
... 0.5 cup sweet chilli sauce, 1 tbs sesame seeds toasted, 1 lemon cut into wedges. Method: Lightly dust fish-cake patties in plain flour. Heat oil in a large non-stick frying pan over medium-high heat. Shallow-fry patties ...
... and salad between plates. Serve with lime wedges. Wrap the fish cakes in plastic wrap to freeze. Categories: Fish cake; Thai; Low sugar; Low salt; Soy free; Pescatarian; Egg free; Wheat free; Peanut free; High protein ...
... for 10 minutes until set and edge is golden. Preheat a grill on high. Sprinkle top of potato cake with cheese. Grill for 5 minutes or until golden. Serve. Categories: High fibre; Potato; Australian; Low sugar; Potato ...
... a plate and cut into wedges. Top with reserved vegetables and sauce. Categories: Zucchini; Low sugar; Savoury cake; Low salt; Seafood free; Soy free; Pescatarian; Wheat free; Peanut free; High protein; Dairy free; High ...
... drizzled with an onion-based aioli on bread rolls and a side of shoestring fries. Ingredients: 0.3333 quantity fish cakes, 0.3333 cup plain flour, 0.6666 cup vegetable oil, 2 spring onions, 0.6666 cup aioli, 4 plain hot ...
... dill. Season with salt and pepper. Stir until combined. Shape 1/2 cup portion of mixture into cakes. Transfer to a plate. Lightly coat fish cakes in remaining flour. Heat a non-stick frying pan over medium heat. Spray ...
... and crisp. Transfer to plate and keep warm. Repeat with oil and remaining potato mixture. (Makes 12 salmon cakes.). To create the solar system, cut star shapes from 1/2 of the carrot and capsicum. Peel remaining carrot ...
... Clean out the pan with kitchen paper and heat the remaining oil. Cook the eggs to your liking and serve on top of the bubble and squeak cakes. Categories: High fibre; Potato; Low sugar; Low salt; Brussels sprout; Potato ...
... capsicum, and season. Stir, then scoop out 1/2 tablespoon of mixture and flatten into a mini cake. Repeat to make about 20 cakes. Place on a baking sheet lined with baking parchment. Dredge the fishcakes in flour, dip in ...
... Season with salt and pepper. Divide the mixture into 12 cakes. Place the flour in a small dish, the beaten egg ... frying pan over medium heat. In batches, add the cakes and cook about 5 minutes, turning once, until golden ...
... hot pan. Mash the potatoes to a smooth consistency, without using any extra liquid - this will help the fish cakes hold together later. If they are difficult to mash alone, use a teaspoon or two of butter. Leave to cool ...
... in a bowl. Season to taste and toss to combine. Serve fish rosti with salad, herb mayonnaise and lemon wedges. Categories: Fish; Fish cake; Potato; Entrees; Scandinavian; Pescatarian; Tomato; Green beans. Complexity: 3.
... Transfer to containers. To reheat cooked bites, microwave for 3 minutes or until heated through. Categories: Fish cake; Jan feb 2020; Sweet potato; Salmon; Pescatarian; Dairy free; Fish; Australian; Budget; Tree nut free ...
... wedges. Categories: Low sugar; Middle eastern; Salmon; Pescatarian; Peanut free; High protein; High fibre; Potato; Low fat; Potato cake; Quick and easy dinner; Low saturated fat; Tree nut free; Mains. Complexity: 3.
... Serve patties with roti and baby spinach leaves, with yoghurt sauce on the side. Categories: Fish cake; Fathers day; Lunch; Low sugar; Leftover; Spinach; Salmon; Pescatarian; Indian; Peanut free; High protein; High fibre ...
... Low saturated fat; Peanut free; Seafood free; Sesame free; Tree nut free; Halal; Pescatarian; North american; Potato cake; Potato; Aug 2022; Quick and easy breakfast; Low ingredient; Breakfast; Appetisers. Complexity: 1.
... minutes on each side until toasted and golden. Serve with extra lemon wedges and salad, if desired. Categories: Fish; Fish cake; Lunch; Potato; Dinner; Low sugar; American; Low saturated fat; High protein. Complexity: 2.
... oil to drain on some kitchen paper. Serve with the mango relish on the side. Categories: Fish cake; Barramundi; Entrees; Mango; Eggs; Soy free; Peanut free; Pescatarian; Tree nut free; Dairy free; Mexican; Sesame free ...
... ; Sweet potato; Seafood free; Eggs; Soy free; Breakfast; Peanut free; Wheat free; Pescatarian; Dairy free; Halal; Potato cake; Low saturated fat; Tree nut free; Gluten free; Sesame free; Vegetarian. Complexity: 1.
... ; American; Seafood free; Eggs; Soy free; Breakfast; Peanut free; Wheat free; Pescatarian; Dairy free; Potato; Halal; Potato cake; Low saturated fat; Tree nut free; Gluten free; Sesame free; Vegetarian. Complexity: 1.
... carefully and allow to drain on a plate with some kitchen roll. Serve the latkes with a drizzle of creme fraiche and some flaked salmon. Categories: Kosher; Potato; Jewish; Entrees; Potato cake; Salmon. Complexity: 2.
... turn over half way through. Remove from the oil carefully and allow to drain on a plate with some kitchen roll before serving. Categories: Kosher; Potato; Jewish; Entrees; Spring onion; Potato cake. Complexity: 2.
... on a plate with some kitchen roll before serving. Categories: Zucchini; Kosher; Lunch; Jewish; Low salt; High protein; High fibre; Potato; Dinner; Plant based; Low fat; Potato cake; Low saturated fat. Complexity: 2.
... towel and serve with a soft boiled egg, baby spinach and ham. Categories: High fibre; Snacks; Low sugar; Ham; North american; Sweet potato; Potato cake; Eggs; Spinach; Low saturated fat; High protein. Complexity: 3.
... side or until golden and crisp. Transfer to a plate lined with paper towel. Serve. Categories: Fish cake; Low salt; Salmon; Pescatarian; British; Peanut free; High protein; Dairy free; Potato; Quick and easy lunch; Tree ...
... a fried egg and serve sprinkled with the chopped parsley and a little smoked paprika. Categories: Gluten free; Wheat free; Dairy free; Soy free; Peanut free; Tree nut free; British; Potato cake; Breakfast. Complexity: 2.
... a large, nonstick frying pan. Cook the fishcakes for 3-4 minutes on each side until golden and crisp. Serve with a green salad and the dill sauce. Categories: Australian; Fish cake; Salmon; Lunch; Dinner. Complexity: 2.
... : Gluten free; Wheat free; Soy free; Vegetarian; Low sugar; Low saturated fat; Peanut free; Seafood free; Sesame free; Tree nut free; Halal; Pescatarian; Scottish; Potato cake; Potato; Side dishes. Complexity: 2.
... . Serve the fishcakes hot with spoonfuls of hollandaise sauce and a simple rocket salad dressed with lemon juice. Categories: High fibre; High protein; Low sugar; Asian; Fish cake; Fish; Lunch; Dinner. Complexity: 2.
... hole. Lightly press down. Place in a preheated oven, 200°C for 12-15 minutes until golden and cooked through. Serve with sweet chilli sauce and cucumber wedges. Categories: Thai; Fish cake; Fish; Dinner. Complexity: 2.
... cutters instead of forming patties. Categories: Sweet potato; Pescatarian; Egg free; Peanut free; Appetisers; Vegie cake; Potato; Halal; North american; Low fat; Low saturated fat; Tree nut free; Vegetarian. Complexity ...
... ; Soy free; Spinach; Pescatarian; Egg free; Wheat free; Peanut free; High protein; High fibre; Vegie cake; Australian; Halal; Quick and easy lunch; Tree nut free; Gluten free; Sesame free; Mains; Vegetarian. Complexity ...
... the pan. Cook for 2-3 minutes on each side until golden and crisp, working in batches. Drain on kitchen paper and serve. Categories: Vegie cake; Lunch; Low sugar; Entrees; Indian; High protein; Carrot. Complexity: 1.
... : Low sugar; Roast; Seafood free; Low salt; Pescatarian; Wheat free; High protein; Side dishes; High fibre; Vegie cake; Halal; North american; Pumpkin; Mushroom; Gluten free; Sesame free; Vegetarian. Complexity: 3.
... with cheese. Grill until cheese is melted. Cool and cut in half. Categories: Fish; High fibre; Fish cake; Snacks; Zucchini; Australian; Low sugar; Fish burger; Tree nut free; Peanut free; High protein. Complexity: 3 ...
... each side until golden. Serve with green salad, extra mayonnaise and lemon wedges. Categories: Fish cake; Easter; Australian; Low sugar; Fish burger; Low saturated fat; Pescatarian; Appetisers; Sesame free; Christmas ...
... brown. Drain water from flasks and dry well. Place patties inside and serve. Categories: Fish; Fish cake; Potato; Fish burger; Healthier easier; French; Pescatarian; Tree nut free; Jul 2020; Peanut free; Mains; Kids ...
... until tender. Drain. Serve patties with rice, broccolini, baby spinach, sauce and remaining lime half. Categories: Fish cake; Thai; Fish burger; Aug 2020; Spinach; Salmon; Dairy free; Quick and easy lunch; Tree nut free ...
... in a bowl. Season with pepper. Stir until combined. Serve fritters with salad and dressing. Categories: Fish cake; Sep 2021; Australian; Dinner; Fish burger; Healthier easier; Tree nut free; Peanut free; Sesame free ...
... browned but still rare inside. Toast the ciabatta halves, then place a spoonful of mango salsa inside. Top with the burgers and serve. Categories: American; Fish cake; Fish burger; Mango; Lunch; Dinner. Complexity: 2.
... divide the crab mixture into 12 equal portions and shape each one into a round cake. Transfer the crab cakes on to ... fibre; High protein; Low sugar; Low fat; Low saturated fat; American; Crab; Lunch; Dinner. Complexity: 2.
... until required. When ready to serve, heat the oil in a large frying pan and fry 4 crab cakes at a time for 3-4 minutes, turning occasionally, until they are golden brown on all sides and heated through. Remove from the ...
... side until golden. Serve the burgers on a bed of lettuce, topped with tomato relish, if liked. Categories: High fibre; High protein; Low sugar; Low saturated fat; Australian; Burger; Crab; Lunch; Dinner. Complexity: 3.
... large lemons juice of 2, zest of 1, 200 g crab, 3 tbs parsley fresh, chopped, 1 pinch cracked black pepper ... for 2 minutes. Add the pasta, starchy water as necessary, crab, parsley and black pepper, toss well and cook for 1 ...
... , 2 red radish trimmed, thinly sliced, 1 roma tomatoes deseeded, diced small. Method: Gently mix the crab meat with mayonnaise, cocktail sauce, lemon juice and chives until combined. Arrange the gem lettuce leaves onto a ...
... Melt the butter in a large, deep pan. Add the garlic and cook for 2 minutes until fragrant. Tip in the crab claws and cook for 1 minute to warm through. Stir in parsley and serve with crusty bread. Categories: Lunch; Low ...
... the brown meat and skin from under the shell on to a plate. Break up the crabmeat with a spoon. Put the crab claws into a plastic bag and hit once or twice with a rolling pin to break the shells. Then, working on one ...
... the meat. With the shell towards you, stand the crab up and force the body away from the shell using your ... soy, fish and sweet chilli sauces and water. Add the crab and stir-fry for 2-3 minutes until well coated in ...
... the top part of the shell. Remove and discard the spongy gills. Break the body in half and scoop out the crab flesh using a small knife and place into a bowl. Remove any shell fragments. Crack each leg and ease apart to ...
... chopped, 1 lime rind finely grated, 500 g soft shell crab crispy battered, 1 tbs caster sugar. Method: Preheat oven to ... 200°C. Line a tray with baking paper. Place crab pieces onto prepared tray and bake for 20 to 25 ...
... Cook chorizo for 5 minutes, stirring, or until evenly browned and crisp. Transfer to plate to cool. Meanwhile, mix crab meat and mayonnaise together in a small bowl and set aside. Place vol-au-vents on a baking tray and ...
... 1 lemon rind finely grated, 400 g penne, 0.5 cup extra virgin olive oil, 280 g blue swimmer crab meat drained, 2 long red chillies deseeded, finely chopped, 1.5 cup sourdough breadcrumbs, 3 cloves garlic crushed. Method ...
... tbs Shaoxing wine, 1 tbs soft brown sugar. Method: Heat the oil in a large wok or frying pan. Add the crab claws and cook for about 2 minutes until bright red. Remove from the pan and set aside. Add the garlic and ginger ...
... 2 celery chopped, 1 bay leaf, 2 tbs cognac, 4 tomatoes roughly chopped, 2 tsp tomato purée. Method: Break up the crab shells using the back of a large knife and a mallet. Heat 2 tablespoons of the oil in a large saucepan ...
... lemon juice, 1 lemon thinly sliced, 1 tbs dijon mustard, 0.75 cup olive oil, 1 egg yolk, 280 g blue swimmer crab meat, 2 tbs dill sprigs, 2 little gem lettuces. Method: Place yolk, lemon juice, rind, half of the dill and ...
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