eCook Meal
Crumbed Fishcake Burger
with roasted potatoes, a DIY tartar sauce & a fresh salad
A crispy crumbed salmon & hake fishcake burger is served with a pile of crunchy & totally addictive roasted potato bites. Sided with homemade tartare sauce & a gorgeous fresh feta salad. This is the freshest burger on the block!
Serving guide
Choose your portion size.
TATER TOTS
Preheat the oven to 200°C. Spread out the Potato chunks on a roasting tray. Coat in oil, the rub, and seasoning. Roast in the hot oven for 20-25 minutes until cooked through and crisping up, shifting halfway.
SECRET SAUCE
While the potatoes are roasting, drain and roughly dice the Gherkins. Rinse the dill and roughly chop. In a bowl, combine the yoghurt-mayo, the diced gherkins, ¾ of the chopped dill, and seasoning.
SIMPLE SALAD
Slice the Tomato into rounds and set aside. Drain and crumble the feta. Rinse the salad leaves. In a bowl, combine ½ the rinsed salad leaves, the crumbled feta, the Cucumber half-moons, the remaining dill, a squeeze of lemon juice, a drizzle of oil, and seasoning.
TOASTY BUNS
Halve the burger bun and spread butter over the cut-side or drizzle with oil. Place a pan over medium heat. When hot, add the halved bun, cut-side down, and toast for 1-2 minutes until crisp.
FISHCAKE FRY UP
Return the pan to medium heat with enough oil to cover the base. When hot, add the crumbed fishcake and fry for 2-3 minutes per side until golden. (Don’t worry, they’re precooked!) Drain on paper towel.
BURGER NIGHT!
Smear some of the tartar sauce on the bottom bun half. Top with the remaining salad leaves, the Tomato rounds, and the crumbed fishcake. Top with a dollop of the remaining tartar sauce and close up with the other bun half. Side with the roast potatoes and the salad. Serve with any remaining lemon wedges and tartar sauce for dunking… Mmm!
TATER TOTS
Preheat the oven to 200°C. Spread out the Potato chunks on a roasting tray. Coat in oil, the rub, and seasoning. Roast in the hot oven for 20-25 minutes until cooked through and crisping up, shifting halfway.
SECRET SAUCE
While the potatoes are roasting, drain and roughly dice the Gherkins. Rinse the dill and roughly chop. In a bowl, combine the yoghurt-mayo, the diced gherkins, ¾ of the chopped dill, and seasoning.
SIMPLE SALAD
Slice the Tomato into rounds and set aside. Drain and crumble the feta. Rinse the salad leaves. In a bowl, combine ½ the rinsed salad leaves, the crumbled feta, the Cucumber half-moons, the remaining dill, a squeeze of lemon juice, a drizzle of oil, and seasoning.
TOASTY BUNS
Halve the burger buns and spread butter over the cut-side or drizzle with oil. Place a pan over medium heat. When hot, add the halved buns, cut-side down, and toast for 1-2 minutes until crisp.
FISHCAKE FRY UP
Return the pan to medium heat with enough oil to cover the base. When hot, add the crumbed fishcakes and fry for 2-3 minutes per side until golden. (Don’t worry, they’re precooked!) Drain on paper towel.
BURGER NIGHT!
Smear some of the tartar sauce on the bottom bun halves. Top with the remaining salad leaves, the Tomato rounds, and the crumbed fishcakes. Top with a dollop of the remaining tartar sauce and close up with the other bun halves. Side with the roast potatoes and the salad. Serve with any remaining lemon wedges and tartar sauce for dunking… Mmm!
TATER TOTS
Preheat the oven to 200°C. Spread out the Potato chunks on a roasting tray. Coat in oil, the rub, and seasoning. Roast in the hot oven for 25-30 minutes until cooked through and crisping up, shifting halfway.
SECRET SAUCE
While the potatoes are roasting, drain and roughly dice the Gherkins. Rinse the dill and roughly chop. In a bowl, combine the yoghurt-mayo, the diced gherkins, ¾ of the chopped dill, and seasoning.
SIMPLE SALAD
Slice the tomatoes into rounds and set aside. Drain and crumble the Feta. Rinse the salad leaves. In a bowl, combine ½ the rinsed salad leaves, the crumbled feta, the Cucumber half-moons, the remaining dill, a squeeze of lemon juice, a drizzle of oil, and seasoning.
TOASTY BUNS
Halve the burger buns and spread butter over the cut-side or drizzle with oil. Place a pan over medium heat. When hot, add the halved buns, cut-side down, and toast for 1-2 minutes until crisp.
FISHCAKE FRY UP
Return the pan to medium heat with enough oil to cover the base. When hot, add the crumbed fishcakes and fry for 2-3 minutes per side until golden. (Don’t worry, they’re precooked!) Drain on paper towel.
BURGER NIGHT!
Smear some of the tartar sauce on the bottom bun halves. Top with the remaining salad leaves, the Tomato rounds, and the crumbed fishcakes. Top with a dollop of the remaining tartar sauce and close up with the other bun halves. Side with the roast potatoes and the salad. Serve with any remaining lemon wedges and tartar sauce for dunking… Mmm!
TATER TOTS
Preheat the oven to 200°C. Spread out the Potato chunks on a roasting tray. Coat in oil, the rub, and seasoning. Roast in the hot oven for 25-30 minutes until cooked through and crisping up, shifting halfway.
SECRET SAUCE
While the potatoes are roasting, drain and roughly dice the Gherkins. Rinse the dill and roughly chop. In a bowl, combine the yoghurt-mayo, the diced gherkins, ¾ of the chopped dill, and seasoning.
SIMPLE SALAD
Slice the tomatoes into rounds and set aside. Drain and crumble the Feta. Rinse the salad leaves. In a bowl, combine ½ the rinsed salad leaves, the crumbled feta, the Cucumber half-moons, the remaining dill, a squeeze of lemon juice, a drizzle of oil, and seasoning.
TOASTY BUNS
Halve the burger buns and spread butter over the cut-side or drizzle with oil. Place a pan over medium heat. When hot, add the halved buns, cut-side down, and toast for 1-2 minutes until crisp.
FISHCAKE FRY UP
Return the pan to medium heat with enough oil to cover the base. When hot, add the crumbed fishcakes and fry for 2-3 minutes per side until golden. (Don’t worry, they’re precooked!) Drain on paper towel.
BURGER NIGHT!
Smear some of the tartar sauce on the bottom bun halves. Top with the remaining salad leaves, the Tomato rounds, and the crumbed fishcakes. Top with a dollop of the remaining tartar sauce and close up with the other bun halves. Side with the roast potatoes and the salad. Serve with any remaining lemon wedges and tartar sauce for dunking… Mmm!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R104.70
for 4 servings · R26.17 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Lemons needs 2Lemon 3 in 1 Thin Bleach 750 ml R19.99 · whole pack (size can't be divided)R19.99
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Potato Chunks needs 1 kgBulk Everyday Medium Potatoes 7 kg 7 kg at R69.99 · 14% of packR10.00
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Gherkins needs 100 gMild Dill Gherkins 780 g 780 g at R63.99 · 13% of packR8.20
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Cucumber needs 200 gMini Cucumbers 350 g 350 g at R29.99 · 57% of packR17.14
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Danish-style Feta needs 80 gSpinach & South African Feta Free Range Chicken Burgers 800 g 800 g at R99.99 · 10% of packR10.00
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Salad Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
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Crumbed Salmon & Hake Fishcakes needs 4Sparkling Natural Spring Water 500 ml R12.99 · whole pack (size can't be divided)R12.99
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Tomatoes needs 2Tomato Puree in Tub 240 g R20.99 · whole pack (size can't be divided)R20.99
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Fresh Dill needs 10 gMild Dill Gherkins 780 g 780 g at R63.99 · 1% of packR0.82
Not in the Woolies basket — source these elsewhere:
- Garlic Yoghurt-Mayo
- Schoon Burger Buns
- NOMU Roast Rub
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Crumbed Fishcake Burger?
The preparation time for Crumbed Fishcake Burger with roasted potatoes, a DIY tartar sauce & a fresh salad is between 10 and 25 minutes.
What is the total time required to make Crumbed Fishcake Burger with roasted potatoes, a DIY tartar sauce & a fresh salad?
The total time required to make Crumbed Fishcake Burger with roasted potatoes, a DIY tartar sauce & a fresh salad is between 30 and 35 minutes.
How many servings does Crumbed Fishcake Burger provide?
4 servings
What are the main ingredients in Crumbed Fishcake Burger?
Crumbed Salmon & Hake Fishcake, Cucumber, Dill, Feta, Fish, Garlic Yoghurt-Mayo, Gherkins, Lemon, NOMU Roast Rub, Potato, Salad Leaves, Schoon Burger Bun, Tomato
What is the nutritional information of Crumbed Fishcake Burger?
Calories: 858, Carbs: 127 grams, Fat: grams, Protein: 31.4 grams, Sugar: 14.3 grams, Salt: 1723 grams
How do I prepare Crumbed Fishcake Burger?
TATER TOTS: Preheat the oven to 200°C. Spread out the potato chunks on a roasting tray. Coat in oil, the rub, and seasoning. Roast in the hot oven for 20-25 minutes until cooked through and crisping up, shifting halfway. SECRET SAUCE: While the potatoes are roasting, drain and roughly dice the gherkins. Rinse the dill and roughly chop. In a bowl, combine the yoghurt-mayo, the diced gherkins, ¾ of the chopped dill, and seasoning. FISHCAKE FRY UP: Return the pan to medium heat with enough oil to cover the base. When hot, add the crumbed fishcakes and fry for 2-3 minutes per side until golden. (Don’t worry, they’re precooked!) Drain on paper towel. SIMPLE SALAD: Slice the tomato into rounds and set aside. Drain and crumble the feta. Rinse the salad leaves. In a bowl, combine ½ the rinsed salad leaves, the crumbled feta, the cucumber half-moons, the remaining dill, a squeeze of lemon juice, a drizzle of oil, and seasoning. TOASTY BUNS: Halve the burger buns and spread butter over the cut-side or drizzle with oil. Place a pan over medium heat. When hot, add the halved buns, cut-side down, and toast for 1-2 minutes until crisp. BURGER NIGHT!: Smear some of the tartar sauce on the bottom bun halves. Top with the remaining salad leaves, the tomato rounds, and the crumbed fishcakes. Top with a dollop of the remaining tartar sauce and close up with the other bun halves. Side with the roast potatoes and the salad. Serve with any remaining lemon wedges and tartar sauce for dunking… Mmm!
What should be prepared from my kitchen to make Crumbed Fishcake Burger?
Crumbed Salmon & Hake Fishcake, Cucumber, Dill, Feta, Fish, Garlic Yoghurt-Mayo, Gherkins, Lemon, NOMU Roast Rub, Potato, Salad Leaves, Schoon Burger Bun, Tomato
How many calories does Crumbed Fishcake Burger have?
858 calories
How much fat content does Crumbed Fishcake Burger have?
grams