Katsu-style Fishcakes with Sesame Broccoli
and Teriyaki Mayo
Crispy katsu-style fishcakes paired with sesame-tossed broccoli and a drizzle of teriyaki mayo for a flavourful Japanese-inspired twist.
Cals 1030 · Prot 54 · Carbs 71 · Fat 59
Family Friendly
Global Eats
Air Fryer
45 min
Crispy katsu-style fishcakes paired with sesame-tossed broccoli and a drizzle of teriyaki mayo for a flavourful Japanese-inspired twist.
Cals 1030 · Prot 54 · Carbs 71 · Fat 59
Family Friendly
Global Eats
Air Fryer
Ingredients
Fishcakes
Alaskan pollock loin
6*
350 Grams
Potatoes
300 Grams
Madras curry powder
6 Grams
Turmeric powder
2 Grams
Garlic onion powder
4 Grams
Vegetable seasoning
15*
4 Grams
Crispy onions
10*11*
20 Grams
Organic Eggs
5*
1 Piece
Plain flour
10*11*
50 Grams
Panko bread crumbs
10*11*12*
60 Grams
Black sesame seeds
3*
5 Grams
Broccoli
Sesame oil
3*
15 ML
Tenderstem broccoli
150 Grams
Sesame seeds
3*
5 Grams
Mayo
Lime
1 Piece
Mayonnaise
5*9*13*
100 Grams
Teriyaki sauce
8*9*10*
20 ML
Allergens
*6 Fish, *15 Celery, *10 Wheat, *11 Gluten, *5 Eggs, *12 Lupin, *3 Sesame Seeds, *9 Soya, *13 Mustard, *8 Molluscs
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | 4302 / 1030 |
| Fats (g) | 59 |
| of which saturated (g) | 10.1 |
| Carbohydrates (g) | 71 |
| of which sugars (g) | 11.1 |
| Fibers (g) | 9.5 |
| Proteins (g) | 53.6 |
| Salt (g) | 3.3 |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Boil
- Peel and chop the potatoes into bite-sized pieces.
- Add the potatoes to a pot of salted water and bring to the boil.
- Cook for 15-20 min until soft.
- About 5 mins before the potatoes are ready, add the pollock and poach for the remaining 5 min.
- Once the potatoes and fish are cooked, drain, return to the pan and allow to steam and cool uncovered for 2 mins.
2 Make fishcakes
- Add the curry powder(spicy!), turmeric, garlic onion powder and vegetable seasoning to the fish and potatoes.
- Mash together, ensuring the mixture isn't too smooth so that some small chunks of potato remain.
- Mix through the crispy onions and 1 Tbsp oil.
- Using clean hands, form the mixture into 4 fishcakes about 2.5 cm thick.
3 Bread fish cakes
- Beat the eggs in a shallow bowl.
- In a second shallow bowl, combine the flour with a pinch of salt and pepper.
- In a third shallow bowl, combine the panko with the black sesame seeds and a pinch of salt and pepper.
- One by one, coat the fishcakes in the seasoned flour.
- Then dip them in the beaten eggs and finally in the panko, making sure they are well coated.
4 Fry fishcakes
- Heat a large frying pan over a medium-high heat with a generous drizzle of oil.
- Once hot, fry the fishcakes for 2-3 min each side until golden and cooked through.
Tip! Alternatively air fry the fishcakes at 180°C for 8-10 min, flipping halfway.
5 Cook broccoli
- Meanwhile, trim the woody ends of the broccoli.
- Heat another frying pan over a medium-high heat with the sesame oil.
- Fry the broccoli for 3-5 min until cooked to your liking.
- Once cooked add the sesame seeds and toss to coat.
6 Serve
- Cut the lime into wedges.
- In a small bowl, mix the mayonnaise with the teriyaki sauce and a squeeze of lime juice to taste.
- Serve the Katsu-style Fishcakes with Sesame Broccoli, Teriyaki Mayo and a squeeze of lime juice over the top.
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