Crumbed salmon fishcakes are served with a pickled onion & sweet chilli cucumber salad, and mayo-coated sweet potato on the side. Sprinkled with fragrant dill and mint, this dish is crunchy, creamy and fresh!
Crumbed Fishcakes & Cucumber Salad
Crumbed Fishcakes & Cucumber Salad
with sweet potato & fresh dill
Hands on Time: 10 - 25 minutes
Overall Time: 25 - 40 minutes
Ingredients:
- Creamy Mayo
- Cucumber
- Fish
- Fresh Dill
- Fresh Mint
- Green Leaves
- Red Onion
- Salmon Crumbed Fishcakes
- Sweet Chilli Sauce
- Sweet Potato Chunks
- White Wine Vinegar
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
- Paper Towel
SWEET SENSATION
Boil the kettle. Place a pot over a medium-high heat with 3-4cm of boiling water covering the base. Once steaming, place the sweet potato pieces in a colander over the pot. Cover and allow to steam for 15-20 minutes until cooked through and soft. Alternatively, use a steamer if you have one.
PICKLE MOMENT
In a bowl, add the vinegar, 5ml of a sweetener of choice, and 10ml of water. Mix until the sweetener is fully dissolved. Add the sliced onion, toss until fully coated, and set aside to pickle.
FISHCAKE FRENZY
When the sweet potato has 5-7 minutes remaining, place a pan over a medium-high heat with enough oil to cover the base. When hot, fry the crumbed fishcakes for 2-3 minutes per side until golden and crisp (don't worry, they are precooked). Remove from the pan on completion, season, and drain on paper towel.
SALAD STEP
When the sweet potato is done, place in a bowl. Add the creamy mayo, ½ the chopped dill, and seasoning. Mix until fully combined and set aside. Drain and discard the pickling liquid from the onions. Place the sweet chilli in a bowl and loosen with a splash of water or oil. Add the drained pickled onions, the cucumber chunks, ½ the picked mint, and seasoning. Mix until fully combined.
WOWZERS!
Make a bed of the rinsed green leaves and top with the sweet chilli cucumber salad. Side with the creamy sweet potato and the fishcakes. Sprinkle over the remaining dill and mint. Yum, Chef!
Sweet Potato Chunks - 250g
White Wine Vinegar - 10ml
Red Onion - 1
Salmon Crumbed Fishcakes - 2
Creamy Mayo - 50ml
Fresh Dill - 3g
Sweet Chilli Sauce - 15ml
Cucumber - 100g
Fresh Mint - 4g
Green Leaves - 20g
SWEET SENSATION
Boil the kettle. Place a pot over a medium-high heat with 3-4cm of boiling water covering the base. Once steaming, place the sweet potato pieces in a colander over the pot. Cover and allow to steam for 15-20 minutes until cooked through and soft. Alternatively, use a steamer if you have one.
PICKLE MOMENT
In a bowl, add the vinegar, 10ml of a sweetener of choice, and 20ml of water. Mix until the sweetener is fully dissolved. Add the sliced onion, toss until fully coated, and set aside to pickle.
FISHCAKE FRENZY
When the sweet potato has 5-7 minutes remaining, place a pan over a medium-high heat with enough oil to cover the base. When hot, fry the crumbed fishcakes for 2-3 minutes per side until golden and crisp (don't worry, they are precooked). Remove from the pan on completion, season, and drain on paper towel.
SALAD STEP
When the sweet potato is done, place in a bowl. Add the creamy mayo, ½ the chopped dill, and seasoning. Mix until fully combined and set aside. Drain and discard the pickling liquid from the onions. Place the sweet chilli in a bowl and loosen with a splash of water or oil. Add the drained pickled onions, the cucumber chunks, ½ the picked mint, and seasoning. Mix until fully combined.
WOWZERS!
Make a bed of the rinsed green leaves and top with the sweet chilli cucumber salad. Side with the creamy sweet potato and the fishcakes. Sprinkle over the remaining dill and mint. Yum, Chef!
Sweet Potato Chunks - 500g
White Wine Vinegar - 20ml
Red Onion - 1
Salmon Crumbed Fishcakes - 4
Creamy Mayo - 100ml
Fresh Dill - 5g
Sweet Chilli Sauce - 30ml
Cucumber - 200g
Fresh Mint - 8g
Green Leaves - 40g
SWEET SENSATION
Boil the kettle. Place a large pot over a medium-high heat with 3-4cm of boiling water covering the base. Once steaming, place the sweet potato pieces in a colander over the pot. Cover and allow to steam for 20-25 minutes until cooked through and soft. Alternatively, use a steamer if you have one.
PICKLE MOMENT
In a bowl, add the vinegar, 15ml of a sweetener of choice, and 30ml of water. Mix until the sweetener is fully dissolved. Add the sliced onion, toss until fully coated, and set aside to pickle.
FISHCAKE FRENZY
When the sweet potato has 5-7 minutes remaining, place a pan over a medium-high heat with enough oil to cover the base. When hot, fry the crumbed fishcakes for 2-3 minutes per side until golden and crisp (don't worry, they are precooked). Remove from the pan on completion, season, and drain on paper towel.
SALAD STEP
When the sweet potato is done, place in a bowl. Add the creamy mayo, ½ the chopped dill, and seasoning. Mix until fully combined and set aside. Drain and discard the pickling liquid from the onions. Place the sweet chilli in a bowl and loosen with a splash of water or oil. Add the drained pickled onions, the cucumber chunks, ½ the picked mint, and seasoning. Mix until fully combined.
WOWZERS!
Make a bed of the rinsed green leaves and top with the sweet chilli cucumber salad. Side with the creamy sweet potato and the fishcakes. Sprinkle over the remaining dill and mint. Yum, Chef!
Sweet Potato Chunks - 750g
White Wine Vinegar - 30ml
Red Onion - 1
Salmon Crumbed Fishcakes - 6
Creamy Mayo - 150ml
Fresh Dill - 8g
Sweet Chilli Sauce - 45ml
Cucumber - 300g
Fresh Mint - 12g
Green Leaves - 60g
SWEET SENSATION
Boil the kettle. Place a large pot over a medium-high heat with 3-4cm of boiling water covering the base. Once steaming, place the sweet potato pieces in a colander over the pot. Cover and allow to steam for 20-25 minutes until cooked through and soft. Alternatively, use a steamer if you have one.
PICKLE MOMENT
In a bowl, add the vinegar, 20ml of a sweetener of choice, and 40ml of water. Mix until the sweetener is fully dissolved. Add the sliced onion, toss until fully coated, and set aside to pickle.
FISHCAKE FRENZY
When the sweet potato has 5-7 minutes remaining, place a pan over a medium-high heat with enough oil to cover the base. When hot, fry the crumbed fishcakes for 2-3 minutes per side until golden and crisp (don't worry, they are precooked). Remove from the pan on completion, season, and drain on paper towel.
SALAD STEP
When the sweet potato is done, place in a bowl. Add the creamy mayo, ½ the chopped dill, and seasoning. Mix until fully combined and set aside. Drain and discard the pickling liquid from the onions. Place the sweet chilli in a bowl and loosen with a splash of water or oil. Add the drained pickled onions, the cucumber chunks, ½ the picked mint, and seasoning. Mix until fully combined.
WOWZERS!
Make a bed of the rinsed green leaves and top with the sweet chilli cucumber salad. Side with the creamy sweet potato and the fishcakes. Sprinkle over the remaining dill and mint. Yum, Chef!
Sweet Potato Chunks - 1kg
White Wine Vinegar - 40ml
Red Onion - 1
Salmon Crumbed Fishcakes - 8
Creamy Mayo - 200ml
Fresh Dill - 10g
Sweet Chilli Sauce - 60ml
Cucumber - 400g
Fresh Mint - 15g
Green Leaves - 80g
Woolies Products in this dish
