... and return to pan. Combine remaining ingredients and pour over vegetables. Serve tuna cakes with vegetable salad. Categories: Fish cake; Asian; Entrees; Leftover; Christmas leftovers; Pescatarian; Wheat free; Peanut free ...
... , 1 tsp salt, 1 tsp black pepper. Method: Flake the tuna into a bowl and beat in the ricotta, spring onions, lime rind ... the pan with a slotted spoon and keep the cooked fish cakes warm in a preheated oven, 160°, Gas Mark ...
... and Cheddar and beat well until smooth. Stir in the tuna, sweetcorn and parsley and mix well. Shape into 8 patties ... turning once, until golden and crisp. Remove with a fish slice, drain on kitchen paper and keep the first ...
... 25 cup plain flour, 2 cloves garlic crushed, 185 g tuna in oil oil drained and reserved, 250 g microwave brown ... salad and dressing. Categories: Fish cake; Sep 2021; Australian; Dinner; Fish burger; Healthier easier; Tree ...
... chilli finely chopped, 1 handful coriander finely chopped, 500 g tuna cut into large chunks, 0.5 shallot finely chopped, 1 ... burgers and serve. Categories: American; Fish cake; Fish burger; Mango; Lunch; Dinner. Complexity ...
... sticks, 1 zucchini finely grated, 185 g can tuna chunks In springwater drained, flaked, 1 cup fresh pineapple ... half. Categories: Fish; High fibre; Fish cake; Snacks; Zucchini; Australian; Low sugar; Fish burger; Tree nut ...
... tbs extra virgin olive oil, 2 slices wholemeal bread, 2 tuna in springwater, 1 free range egg yolk, 0.5 ... patties inside and serve. Categories: Fish; Fish cake; Potato; Fish burger; Healthier easier; French; Pescatarian ...
... and chop 800g potatoes and boil until tender. Mash with 30g butter. Cool. Drain a can of red salmon or tuna, flake and add to potato with chopped parsley, 1 egg and grated lemon rind. Season with salt and pepper. Shape ...
... and peas and mix well. Using damp hands, shape fish mixture into 20 small cakes. Spray cakes with oil. Heat ... large non-stick frying pan over medium-high heat. Cook fish cakes, in batches, for 2 minutes each side or until ...
... 2 tbs oil in a large non-stick frying pan over medium-high heat. Spoon 4 x 1/3-cup amounts of fish mixture into pan. Flatten slightly. Cook for 3 minutes on each side or until golden and cooked through. Transfer rosti to ...
... each side or until golden and cooked through. Transfer to a paper towel-lined plate. Repeat with remaining fish mixture to make a total of 10 fish cakes, adding more oil, if needed. Scatter extra onion and coriander over ...
... cakes 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 ...
... bowl of iced water. Set aside to curl. Whisk aioli and chopped onion in a bowl. Fill rolls with fish cakes, cucumber and tomato. Drizzle with some of the onion aioli. Top with onion curls. Serve with fries and remaining ...
... . Put the salmon in a large frying pan, and cover with water. Simmer for 5-8 minutes until the fish turns opaque. Remove with a fish slice, and put on a plate. Leave to cool for a minute or two. Using your fingers, flake ...
... halved lengthways & sliced, 1 shallot thinly sliced, 1 lime cut into wedges, 1 tsp olive oil. Method: Process fish in a food processor to a coarse paste, then transfer to a bowl. Add curry paste and shallot. Finely chop ...
... shredded, 2 tbs red curry paste, 1 L vegetable oil. Method: Grease and line a tray. Place fish, curry paste and fish sauce in a food processor. Process until finely chopped. Transfer to a bowl with prawn meat, beans ...
... water for 20 minutes or until tender. Drain and roughly mash. Transfer to a large bowl and cool. Add fish, onion, dill, lemon rind, remaining juice, salt and pepper. Stir to combine. Form mixture into 8 cakes and place ...
... then 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 ...
... 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 ...
... in a frying pan over medium-high heat for 2 minutes each side or until golden brown. Categories: Fish; Fish cake; Quick and easy; Australian; Dinner; Foodhub fresh ideas magazine; Budget; Seafood; Low ingredient; Nikki p ...
... flour and cover fully, then dip into the egg and finally cover in polenta and set aside. Shallow fry the breaded fish for 6 minutes turning halfway. Remove from the heat and allow some of the excess oil to drain on some ...
... , cook 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 ...
... cream, 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 ...
... 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; Microwave; Sesame free; Mains ...
... in the fridge for one hour. Then steam until well cook. 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 ...
... salt & 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 ...
... for 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 ...
... 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 ...
... 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 cake; High fibre; Lunch; Australian; Dinner; Low sugar; Spring onion; Sweet ...
... or two 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 ...
... whites, 0.5 bunch dill tips picked, 1 pinch sea salt ground. Method: Remove skin and any bones from the fish fillets and chop into small pieces. Place into a large bowl with the egg whites and season with salt and pepper ...
... , 1 pinch salt, 1 tbs sweet chilli sauce, 1 cucumber cut into wedges, 1 pinch pepper. Method: Place the fish, fish sauce, curry paste and sugar in a food processor and whizz until smooth. Stir through the green beans and ...
... the 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 ...
... 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 ...
... 75 cup panko breadcrumbs, 3 garlic cloves, 1 tsp caster sugar. Method: Place spring onion, brown onion, garlic, ginger, fish sauce, sugar and juice of half a lime in a food processor. Process until a paste forms. Add egg ...
... 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.
... mixture into cakes. Transfer to a plate. Lightly coat fish cakes in remaining flour. Heat a non-stick frying pan ... fishcakes with salad and mayonnaise dressing. Categories: Fish cake; Easter; Potato; Australian; Soy free ...
... salmon to a deep-sided frying pan and pour over the milk, season, bring to the boil, and simmer gently for 4-6 minutes until the fish starts to turn opaque. Transfer the salmon with a slotted spoon toa bowl. Flake the ...
... , chili, coriander and mint. In a small bowl, mix the brown sugar, vegetable oil, rice vinegar, lime juice and fish sauce. Season to taste with pepper. Add to the salad and toss well. Divide the salad between 4 plates ...
... 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.
... 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. Complexity: 3 ...
... Cook patties, 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 ...
... each 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 ...
... golden. 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 ...
... served warm. Ingredients: 2 boneless skinless chicken breasts, 1 lime juice only, 2 tbs diced mango, 2 tbs fish sauce, 1 piece fresh ginger 2.5 cm piece, roughly chopped, 3 spring onions roughly chopped, 1 garlic clove ...
... 450 g white crab meat, 80 g green beans finely chopped, 1 fresh hot green seeded and minced, 1 tbs Thai fish sauce, 1 tbs Chinese chives finely chopped, 2 kaffir lime leaves cut into wafer-thin slices, or grated zest of ...
... cover to keep warm. Top with caper flowers. Serve with aioli, lemon wedges and green salad. Categories: Fish cake; Easter; Asian; Entrees; Pescatarian; High protein; High fibre; Potato; Baking; Low saturated fat; Seafood ...
... and a watercress salad. Categories: Gluten free; Wheat free; Dairy free; Soy free; High protein; Low salt; Low sugar; Peanut free; Sesame free; Tree nut free; Pescatarian; Australian; Fish cake; Snacks. Complexity: 2.
... the cakes and cook about 5 minutes, turning once, until golden brown. Transfer to paper towels to drain. Serve hot. Categories: High protein; Low sugar; Low saturated fat; Australian; Fish cake; Snacks. Complexity: 2.
... paper towels to drain. Serve hot, garnished with the lemon wedges, and serve the mayonnaise on the side. Categories: High fibre; High protein; Peanut free; Tree nut free; Australian; Fish cake; Appetisers. Complexity: 2.
Ingredients: 1 egg beaten, 4 tomatoes chopped, 1 tbs onion finely chopped, 1 tsp Tabasco sauce finely chopped, 1 tbs olive oil, 1 lime, 1 handful coriander chopped, 4 tbs mayonnaise, 2 spring onions finely chopped, 1 tsp ...
Ingredients: 2 tbs plain flour, 1 red capsicum decorate, carrot, 1 tbs continental parsley finely chopped, 750 g red-skinned potatoes peeled, 200 g red salmon drained, flaked, 0.25 cup extra virgin olive oil, mayonnaise, ...
Try this recipe for perfectly golden, crispy salmon potato cakes. Not to mention, the salmon-mash combo is a match made. Round off your meal with a green salad. Ingredients: 0.5 cup plain flour, 0.75 cup frozen peas, 450 ...
The textures and combinations in this traditional dish are fresh and delicious. Ingredients: 4 large potato peeled and grated, 1 medium white onion peeled and sliced thinly, 3 cloves garlic peeled and finely diced, 1 ...
... -4 minutes for well done (and less for rare tuna, but only serve it this way if it is very fresh). It is easy to see if the tuna has cooked on one side, as the fish will turn opaque from the bottom upwards when looked at ...
... and stir. Scatter over the parsley and thyme. Cover the tuna with the slices of lemon. Mix the remaining oil with the vinegar and pour over the fish. Cover with cling film and refrigerate overnight or for 24 hours ...
... sesame seed mixture so that it sticks and coats the fish. Turn the steaks over, and coat the other side ... pan over a high heat. When the oil is hot, sear each tuna steak for about 20 seconds on each side. Leave to rest for ...
... and remainingcheese in a bowl. Scatter breadcrumb mixture over tuna. Bake for 15 minutes or untilgolden-brown. Serve. Categories: Fish; Amanda; Australian; Dinner; Fish dishes; Comfort food; Dinner made easy; Traybake ...
... together all the ingredients in a bowl. Place the tuna on a serving plate, then sprinkle over the olive ... ; Low fat; Low saturated fat; Peanut free; Sesame free; Australian; Fish dishes; Fish; Lunch; Dinner. Complexity: 1.
... with the tamarind paste in a small bowl. Brush on the tuna steaks and cook in a large pan on medium high heat for ... ; Low salt; Broccoli; High protein; Fish; High fibre; Dinner; Fish dishes; Low fat; Low saturated fat; ...
... the barbecue or charcoal grill until hot. Grill the tuna steaks over a high heat for 2 minutes on each ... saturated fat; Peanut free; Sesame free; Tree nut free; Australian; Fish dishes; Fish; Lunch; Dinner. Complexity: 2.
... 3 tbs olive oil, 3 tbs balsamic vinegar, 150 g tuna steaks. Method: Whiz the shallots, garlic, and half of ... until hot. Drizzle the remaining olive oil over the tuna steaks, and smother to cover using your hands. Season ...
... 60 cup mayonnaise, 1 tsp capers rinsed, 400 g sushi-grade tuna fillet. Method: Mix 4 tbs of the olive oil, thyme ... serve immediately. Categories: Italian; Carpaccio; Fish dishes; Fish; Lunch; Dinner; Entrees. Complexity: 2 ...
... drained, 400 g cannellini beans drained and rinsed, 400 g tuna in olive oil drained, 2 tbs white wine vinegar, ... to room temperature before serving. Categories: Australian; Fish dishes; Fish; Lunch; Dinner. Complexity: 2.
... into bowls. Top with feta and sprinkle with remaining sumac. Categories: Low sugar; Tuna salad; High protein; Salads; High fibre; Fish; Lebanese; Dinner; Autumn; Mar 2024; Quick and easy dinner; Budget; Weeknight dinner ...
... 1 zested, 1 cut into wedges, 0.5 bunch continental parsley leaves picked, finely chopped, 400 g firm white fish fillets cut into 3cm-thick strips, 350 g pkt Woolworths kaleslaw kit, 2 tbs healthier tartare sauce to serve ...
... fine polenta, 0.5 tsp ground cumin, 1 tsp smoked paprika, 1 free range egg lightly beaten, 600 g firm white fish fillets cut into 2cm strips, 2 tbs extra virgin olive oil, 4 flour tortillas, 120 g spinach leaves, 0.5 cup ...
... fillet in flour, then dip in batter to coat, allowing excess to drain off. Place in oil. Repeat with another fish fillet. Cook for 5 minutes or until golden, crispy and cooked through. Drain on a wire rack set over a ...
... Serve on tortillas with salsa and cabbage with a creamy tartare. Seriously good, seriously tasty!; Ingredients: 400 g firm fish fillets, 1 tsp smoked paprika, 1 tsp oregano, 1 tsp onion flakes, 0.5 tsp garlic powder, 0.5 ...
... cornflour, spice powder and pepper in a separate bowl. Using tongs, dip fish into egg, then in spice mixture to lightly coat. Place fish on a plate. Spray with oil. Cook fish, in 2 batches, in a 5L air fryer at 200°C for ...
... mixture. Press on crumbs firmly. Spray well on both sides with oil spray. Bake for about 10 minutes until fish is cooked and crumbs are crisp and golden. Cook chips on the second tray as per packet instructions. Serve ...
... lime wedges, 315 g thai style salad kit, 250 g golden sweet potato, 2 tsp olive oil, 425 g crumbed fish fillets, 60 g raw cashews chopped. Method: Preheat oven to 200C. Peel and spiralise the sweet potato. Toss with the ...
... garlic thinly sliced. Method: Preheat oven to 180°C. Cut 6 pieces of baking paper, 25x35cm. Place a fish fillet in the middle of each piece of baking paper. Arrange artichoke, olives, semi-dried tomatoes, rind, thyme ...
... crushed, 6 kaffir lime leaves finely shredded, 300 ml coconut milk, 1 tbs fish sauce, 1 tbs brown sugar, 500 g firm white skinless fish fillets cubed, 0.5 cup basil leaves, steamed brown rice and sliced cucumber. Method ...
... coleslaw and tartare sauce on the side. Categories: Peanut free; Tree nut free; Pescatarian; British; Fish and chips; Fish; Quick and easy lunch; Quick and easy dinner; Dinner made easy; Low ingredient; Mains. Complexity ...
... or until potato is golden brown and crisp. Add artichokes and cream to pan. Scatter over capers. Season fish with salt. Lay fish, skin-side up, on top of vegetables. Bake for a further 12 minutes or until artichokes are ...
... simmer for 2 minutes. Meanwhile, heat remaining oil in a non-stick frying pan over medium heat. When hot add 2 fish fillets and cook for 2-3 minutes on each side or until cooked through. Transfer to a plate and cover to ...
... water in a bowl and whisk until smooth. Dip the fish in this mixture. Put the polenta and flour in a shallow ... and pepper, then stir to combine. Use to coat the fish pieces. Shallow-fry in olive oil in a large skillet over ...
... or until golden. Meanwhile, cook beans in boiling water for 2 minutes or until tender. Drain. Serve fish with chips, beans, lemon and parsley. Categories: Low sugar; Pescatarian; Egg free; British; Peanut free; High ...
... is cooked and flakes easily with a fork. Top with coriander sprigs and serve. Categories: Barramundi; Fish; Low sugar; Low salt; Low fat; Quick and easy dinner; Pescatarian; Egg free; Wheat free; Indian; Curry; Mains ...
... , 1 tbs vegetable oil. Method: Process garlic, onion and coriander in a food processor until finely chopped. Add egg white, fish and 1/2 tsp salt and process, using the pulse button, to a rough paste. Transfer to a bowl ...
... zest, green salad, 0.25 cup parmesan finely grated, 450 g microwave brown rice cooked, 425 g frozen crumbed fish fillets. Method: Preheat oven to 180°C and line a tray with baking paper. Create zucchini ribbons by firmly ...
... , 1 tbs vegetable oil, 1 tbs chickpea flour. Method: Mix 2 tbs yoghurt, tandoori paste and flour in a bowl. Add fish, turning to coat well. Lay fish pieces on a plate. Heat oil in a large frying pan over high heat. Cook ...
... simmer. Cook, covered, for 20 minutes or until potatoes are almost cooked. Add lemon rind, snow peas, fish and any fish juices to curry. Gently stir to combine. Cover and cook on medium-low heat for 7 minutes. Sprinkle ...
... smooth. Season with salt and pepper. Heat 2cm oil in a wok over high heat. Working in 2 batches, dip fish into batter to coat. Lower into hot oil and cook for 4 minutes, turning once, or until crisp and golden. Drain ...
... , turning halfway through, or until golden. Meanwhile, combine breadcrumbs, parmesan and chives in a bowl. Lightly coat fish in flour, dip into egg and coat with breadcrumb mixture. Place on remaining tray and spray well ...
... reduce the broth for 4 mins until slightly thickened, add the chopped parsley and reduce heat to low while taking the fish flesh from the bone to serve. When ready to serve, spoon a third of the broth into a wide shallow ...
... corianderfinely chopped, 3 tsp extra virgin olive oil, 1 tbs rice wine vinegar, 2 tbs extra virgin olive oil, 2 fish fillet, 0.25 tsp salt. Method: Heat oven to 180°C. Chips - while the oven is reaching temperature wash ...
... 2 tbs vegetable oil, 2 cloves garlic crushed. Method: Combine spices in a bowl and season with salt and pepper. Coat fish fillets with spice mixture. Heat 1 tbs oil in a frying pan over medium heat. Add onion, ginger and ...
... . Ingredients: 0.5 cup plain flour, 1 cup panko breadcrumbs, 2 free range eggs lightly beaten, 400 g firm white fish fillets cut into 3cm-wide strips, 5 ml olive oil cooking spray, 2 cups frozen peas, 1 lemon zested, cut ...
... 0.25 cup slivered almonds, 1 cup rocket leaves, 2 tbs baby mint leaves. Method: Cook frozen Birds Eye Fish Fillets following packet directions. Meanwhile, heat oil in a frypan, add onion, zucchini, capsicum and stir fry ...
... medium and cook for1 minute, stirring, or until mixture has thickened. Remove pan from heat. Stir in chives, peas, fish, prawns and half of the spinach. Season. Spoon mixture into a 6-cup capacity baking dish. Using a 4 ...
... , 0.25 small red cabbage finely shredded, 1 small avocado deseeded, finely chopped. Method: Cook fish fingers in oven according to packet instructions. Heat tortillas according to packet instructions. Wrap tortillas in ...
... cheddar and parmesan in a medium bowl. Remove the baking trays from the oven and toss the chips. Add the fish fillets the half-filled baking tray and top each with cheesy breadcrumb mix. Place the trays back in the oven ...
... until warmed through. Transfer to a bowl. Heat half of the oil in same pan over medium-high heat. Cook fish according to packet instructions. Transfer to a plate. Cover to keep warm. Meanwhile, place couscous in a large ...
... 20cm pieces of baking paper and foil. Place a piece of baking paper on a piece of foil. Top baking paper with fish, then drizzle each with 11/2 tbs of the chilli dressing. Top with lemon. Fold paper (and foil) to enclose ...
... lengthways, thickly sliced, 2 tsp mild curry powder, 400 ml can light coconut milk, 500 g firm white boneless fish fillets cut into 4cm pieces, 1 head broccoli cut into small florets, 410 g can baby corn spears drained ...
... to a simmer and cook, uncovered, for 5 minutes, until the sauce has reduced. Allow it to cool. Turn the fish in the cooled sauce to coat, cover, and marinate in the fridge for 1 hour. Preheat the grill on its highest ...
... , 2 lemons. Method: Preheat oven to 220°C/200°C fan-forced. Line a baking tray with baking paper. Place fish on prepared tray. Bake for 20 minutes or until cooked through. Meanwhile, heat oil in a large deep frying pan ...
... : 1 tsp ground cumin, 1 tsp sesame seeds, 2 tbs dry roasted almonds, 20 g pkt Masterfoods Perfect for Fish Spice Blend with Zesty Lemon, Dill & Garlic, 4 ling fillets, 2 pkt 250g Ben's Original Lightly Flavoured Lemon ...
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