Ingredients

Method

• 600 g Woolworths crumbed hake fish cakes
• 400 g Woolworths freshly frozen uncooked large prawn, thawed, deveined and shelled
• 4 T extra virgin olive oil
• 1 T Woolworths Cajun seasoning
• ½ cup mayonnaise
• 2 T tomato sauce
• 1 lime, zested and juiced
• sea salt and freshly ground black pepper, to taste
• 1 t hot English mustard
• 10 g Italian parsley, finely chopped
• 4 hamburger rolls, halved and toasted
• 2 avocados, sliced
• 100 g baby gem lettuce, washed
• 100 g spring onion, sliced diagonally

Method

Ingredients

1. Preheat the oven to 180°C. Place the fish cakes on a baking tray lined with greaseproof paper. Bake for 8–10 minutes or until cooked through.

2. To cook the prawns, heat a pan and add the olive oil, season the prawns with Cajun seasoning and fry for 5–6 minutes, turning once or twice.

3. Mix the mayonnaise, tomato sauce, lime juice and zest, salt, pepper, mustard, parsley and olive oil in a bowl and stir until well combined. Set aside 4 T to spread onto the rolls. Add the prawns and stir through until coated in the sauce.

4. To assemble, spread the mayonnaise-tomato sauce mixture onto the bottom half of each bun, top with a few lettuce leaves, a fish cake, the prawn cocktail mixture, another fish cake, avocado and spring onions. Serve with the seaweed fries.

Find more fish recipes here.

Photographs: Jan Ras
Production: Khanya Mzongwana and Abigail Donnelly
Recipes: Khanya Mzongwana
Food Assistant: Marcella Rijke