Baked crispy salmon & hake fishcakes dolloped with a zesty dill mayo, sided with a delicious hasselback potato and a sun-dried tomato & cucumber salad. Classic and simple.
Baked Fishcakes & Hasselback
Baked Fishcakes & Hasselback
with a zesty dill-mayo & a fresh cucumber salad
Hands on Time: 25 - 40 minutes
Overall Time: 45 - 60 minutes
Ingredients:
- Creamy Mayo
- Cucumber
- Fish
- Fresh Dill
- Lemon
- Lemons
- Potato
- Salad Leaves
- Salmon & Hake Crumbed Fishcakes
- Spring Onion
- Spring Onions
- Sun-Dried Tomatoes
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
TATO’S
Preheat the oven to 220°C. Place a potato between the handles of 2 wooden spoons or 2 chopsticks. Slice the potato into thin slices, slicing all the way down to the spoons or chopsticks, so the potato is not sliced all the way through. Place on a baking tray, cut-side up. Coat in oil and season. Roast in the hot oven for 40-45 minutes.
MAYO
In a small bowl, combine the chopped dill, the creamy mayo, a squeeze of lemon juice, the lemon zest and seasoning.
SALAD
In a large bowl, combine the rinsed salad leaves, the cucumber half-moons, the chopped sun-dried tomatoes, the spring onion whites, a drizzle of oil and seasoning.
FISHY FISHY
When the potato has 8-10 minutes remaining, add the crumbed fishcakes to the baking tray and bake in the hot oven for the remaining time. On completion, the fishcakes should be warmed through and crispy and the potato should be cooked through.
EAT ME
Plate up the crispy fishcakes. Dollop over the dill-mayo and side with the hasselback potato and the sun-dried tomato & cucumber salad. Garnish with the spring onion greens and any remaining lemon wedges. Enjoy, Chef!
Potato - 200g
Fresh Dill - 4g
Creamy Mayo - 30ml
Lemon - 1
Salad Leaves - 20g
Cucumber - 50g
Sun-dried Tomatoes - 20g
Spring Onion - 1
Salmon & Hake Crumbed Fishcakes - 2
TATO’S
Preheat the oven to 220°C. Place a potato between the handles of 2 wooden spoons or 2 chopsticks. Slice the potato into thin slices, slicing all the way down to the spoons or chopsticks, so the potato is not sliced all the way through. Repeat with the remaining potatoes. Place on a baking tray, cut-side up. Coat in oil and season. Roast in the hot oven for 40-45 minutes.
MAYO
In a small bowl, combine the chopped dill, the creamy mayo, a squeeze of lemon juice, the lemon zest and seasoning.
SALAD
In a large bowl, combine the rinsed salad leaves, the cucumber half-moons, the chopped sun-dried tomatoes, the spring onion whites, a drizzle of oil and seasoning.
FISHY FISHY
When the potatoes have 8-10 minutes remaining, add the crumbed fishcakes to the baking tray and bake in the hot oven for the remaining time. On completion, the fishcakes should be warmed through and crispy and the potatoes should be cooked through.
EAT ME
Plate up the crispy fishcakes. Dollop over the dill-mayo and side with the hasselback potatoes and the sun-dried tomato & cucumber salad. Garnish with the spring onion greens and any remaining lemon wedges. Enjoy, Chef!
Potato - 400g
Fresh Dill - 8g
Creamy Mayo - 60ml
Lemon - 1
Salad Leaves - 40g
Cucumber - 100g
Sun-dried Tomatoes - 40g
Spring Onions - 2
Salmon & Hake Crumbed Fishcakes - 4
TATO’S
Preheat the oven to 220°C. Place a potato between the handles of 2 wooden spoons or 2 chopsticks. Slice the potato into thin slices, slicing all the way down to the spoons or chopsticks, so the potato is not sliced all the way through. Repeat with the remaining potatoes. Place on a baking tray, cut-side up. Coat in oil and season. Roast in the hot oven for 45-50 minutes.
MAYO
In a small bowl, combine the chopped dill, the creamy mayo, a squeeze of lemon juice, the lemon zest and seasoning.
SALAD
In a large bowl, combine the rinsed salad leaves, the cucumber half-moons, the chopped sun-dried tomatoes, the spring onion whites, a drizzle of oil and seasoning.
FISHY FISHY
When the potatoes have 8-10 minutes remaining, place the crumbed fishcakes on a separate roasting tray and bake in the hot oven for the remaining time. On completion, the fishcakes should be warmed through and crispy and the potatoes should be cooked through.
EAT ME
Plate up the crispy fishcakes. Dollop over the dill-mayo and side with the hasselback potatoes and the sun-dried tomato & cucumber salad. Garnish with the spring onion greens and any remaining lemon wedges. Enjoy, Chef!
Potato - 600g
Fresh Dill - 12g
Creamy Mayo - 90ml
Lemons - 2
Salad Leaves - 60g
Cucumber - 150g
Sun-dried Tomatoes - 60g
Spring Onions - 3
Salmon & Hake Crumbed Fishcakes - 6
TATO’S
Preheat the oven to 220°C. Place a potato between the handles of 2 wooden spoons or 2 chopsticks. Slice the potato into thin slices, slicing all the way down to the spoons or chopsticks, so the potato is not sliced all the way through. Repeat with the remaining potatoes. Place on a baking tray, cut-side up. Coat in oil and season. Roast in the hot oven for 45-50 minutes.
MAYO
In a small bowl, combine the chopped dill, the creamy mayo, a squeeze of lemon juice, the lemon zest and seasoning.
SALAD
In a large bowl, combine the rinsed salad leaves, the cucumber half-moons, the chopped sun-dried tomatoes, the spring onion whites, a drizzle of oil and seasoning.
FISHY FISHY
When the potatoes have 8-10 minutes remaining, place the crumbed fishcakes on a separate roasting tray and bake in the hot oven for the remaining time. On completion, the fishcakes should be warmed through and crispy and the potatoes should be cooked through.
EAT ME
Plate up the crispy fishcakes. Dollop over the dill-mayo and side with the hasselback potatoes and the sun-dried tomato & cucumber salad. Garnish with the spring onion greens and any remaining lemon wedges. Enjoy, Chef!
Potato - 800g
Fresh Dill - 15g
Creamy Mayo - 120ml
Lemons - 2
Salad Leaves - 80g
Cucumber - 200g
Sun-dried Tomatoes - 80g
Spring Onions - 4
Salmon & Hake Crumbed Fishcakes - 8
Woolies Products in this dish
