Preparation time is 20minutes
Cook time is 20minutes
Total time is 40minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
9 Ingredients
Number of servings
4
- 1/3 quantity fish cakesingredient tip
- 1/3 cup plain flour
- 2/3 cup vegetable oil
- 2 spring onions
- 2/3 cup aioli
- 4 plain hot dog rolls, split, toasted
- 1 telegraph cucumber, cut into ribbons
- 1 large tomato, sliced
- 375grams frozen shoestring fries, cooked, to serve
Nutrition per serving
3820kJ / 918Cal
3820 Kilojoules or 918 Calories
44% of daily energy intake*
Protein
9.6grams
Fat
71.2grams
Carbs
58.8grams
Sugars
3.9grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Looking to impress without the fuss? Serve up fish cakes drizzled with an onion-based aioli on bread rolls and a side of shoestring fries.
Method
Step 1 of 3
Lightly dust fish cakes in plain flour. Heat oil in a large non-stick frying pan over medium-high heat. Shallow-fry fish cakes, in batches, for 2 minutes each side or until cooked and golden. Transfer to paper towels to drain. Season.
Step 2 of 3
Finely chop 1 onion. Cut remaining onion into long thin strips, then place in a bowl of iced water. Set aside to curl.
Step 3 of 3
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 onion aioli.
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