FISH CAKES WITH MEXICAN BEAN AND AVOCADO SALSA
FISH CAKES WITH MEXICAN BEAN AND AVOCADO SALSA
SHORT DESCRIPTION
A colourful blend of kidney beans, red peppers, onions, tomatoes and spices makes a tasty accompaniment for our Fish Cakes. Add a bright salsa of avocado and tomato and serve up a fiesta of flavour.
Serves 2
INGREDIENTS
4 x I&J Fish Cakes
2 Tbsp (30 ml) sunflower oil
1 red onion, finely chopped
2 red peppers, diced
2 cloves garlic, crushed
2 tsp (10 ml) paprika
1 tsp (5 ml) chilli flakes
1 x 400 g tin chopped tomatoes
1 Tbsp (15 ml) tomato paste
1 x 400 g tin red kidney beans
½ red onion, thinly sliced
1 avocado, peeled and cubed
50 g Rosa tomatoes, halved
Juice of 1 lime
Olive oil for drizzling
¼ cup sour cream
Fresh coriander for garnish
METHOD
1.
Pre-heat the oven to 200°C.
Pre-heat the oven to 200°C.
2.
Heat the oil in a medium sized pot, sauté the onion, peppers and garlic for a few minutes. Add the spices and cook for a further 2 minutes. Stir in the chopped tomatoes, tomato paste and red kidney beans and simmer for 20 minutes.
Heat the oil in a medium sized pot, sauté the onion, peppers and garlic for a few minutes. Add the spices and cook for a further 2 minutes. Stir in the chopped tomatoes, tomato paste and red kidney beans and simmer for 20 minutes.
3.
Place the Fish Cakes onto a lightly oiled baking tray and bake for approximately 20 minutes or until cooked through.
Place the Fish Cakes onto a lightly oiled baking tray and bake for approximately 20 minutes or until cooked through.
4.
For the salsa: mix the onion, avocado, tomatoes and lime juice, season with salt and pepper, and drizzle over a little olive oil.
For the salsa: mix the onion, avocado, tomatoes and lime juice, season with salt and pepper, and drizzle over a little olive oil.
5.
Serve the fish cakes with the Mexican beans and avocado salsa. Top with a spoonful of sour cream and garnish with fresh coriander.
Serve the fish cakes with the Mexican beans and avocado salsa. Top with a spoonful of sour cream and garnish with fresh coriander.
FISH CAKE FIESTA
A colourful blend of kidney beans, red peppers, onions, tomatoes and spices makes a tasty accompaniment for our Fish Cakes. Add a bright salsa of avocado and tomato and serve up a fiesta of flavour.
Serves 2
INGREDIENTS
4 x I&J Fish Cakes
2 Tbsp (30 ml) sunflower oil
1 red onion, finely chopped
2 red peppers, diced
2 cloves garlic, crushed
2 tsp (10 ml) paprika
1 tsp (5 ml) chilli flakes
1 x 400 g tin chopped tomatoes
1 Tbsp (15 ml) tomato paste
1 x 400 g tin red kidney beans
½ red onion, thinly sliced
1 avocado, peeled and cubed
50 g Rosa tomatoes, halved
Juice of 1 lime
Olive oil for drizzling
¼ cup sour cream
Fresh coriander for garnish
METHOD
1.
Pre-heat the oven to 200°C.
Pre-heat the oven to 200°C.
2.
Heat the oil in a medium sized pot, sauté the onion, peppers and garlic for a few minutes. Add the spices and cook for a further 2 minutes. Stir in the chopped tomatoes, tomato paste and red kidney beans and simmer for 20 minutes.
Heat the oil in a medium sized pot, sauté the onion, peppers and garlic for a few minutes. Add the spices and cook for a further 2 minutes. Stir in the chopped tomatoes, tomato paste and red kidney beans and simmer for 20 minutes.
3.
Place the Fish Cakes onto a lightly oiled baking tray and bake for approximately 20 minutes or until cooked through.
Place the Fish Cakes onto a lightly oiled baking tray and bake for approximately 20 minutes or until cooked through.
4.
For the salsa: mix the onion, avocado, tomatoes and lime juice, season with salt and pepper, and drizzle over a little olive oil.
For the salsa: mix the onion, avocado, tomatoes and lime juice, season with salt and pepper, and drizzle over a little olive oil.
5.
Serve the fish cakes with the Mexican beans and avocado salsa. Top with a spoonful of sour cream and garnish with fresh coriander.
Serve the fish cakes with the Mexican beans and avocado salsa. Top with a spoonful of sour cream and garnish with fresh coriander.
