In this delish dish, golden snoek fishcakes are sided with buttery baby potatoes & a dill-mint pea salad that features rounds of radish, ribbons of refreshing cucumber, and creamy feta. It’s a classic weeknight dinner the entire fam will love.
Snoek Fishcakes & Minty Pea Salad
Snoek Fishcakes & Minty Pea Salad
with buttery baby potatoes & Danish-style feta
Hands on Time: 20 - 25 minutes
Overall Time: 30 - 35 minutes
Ingredients:
- Baby Potato
- Baby Potatoes
- Crumbed Snoek Fishcakes
- Cucumber
- Danish-style Feta
- Fresh Dill
- Peas
- Radish
- Red Wine Vinegar
- Salad Leaves
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
- Butter
- Paper Towel
BUTTERY POTATOES
Place the halved baby potatoes in a pot (with a lid) of salted water. Bring to a boil and cook until soft, 15-20 minutes. Drain and return to the pot with a knob of butter and seasoning. Cover and shake until the butter is melted and the potatoes are coated.
PLUMP PEAS
Boil the kettle. Submerge the peas in boiling water until plump, 2-3 minutes. Drain and set aside.
PREP STEP
Rinse, pick, and roughly chop the mixed herbs.
FRY THE FISHCAKES
Place a pan over medium heat with enough oil to cover the base. When hot, fry the fishcakes until golden and crispy, 2-3 minutes per side. Remove from the pan and drain on paper towel. Season.
FRESH SALAD
In a salad bowl, combine the vinegar, a drizzle of olive oil, a sweetener, seasoning, the shredded salad leaves, the plumped peas, the cucumber ribbons, the radish rounds, and ½ the chopped herbs.
WHAT A PLATE!
Plate up the fishcakes. Side with the buttery baby potatoes and the herby pea salad. Crumble the feta over the salad and garnish the potatoes with the remaining herbs. Cheers!
Baby Potato - 200g
Peas - 50g
Fresh Dill - 1
Crumbed Snoek Fishcakes - 1 pack
Red Wine Vinegar - 15ml
Salad Leaves - 20g
Cucumber - 100g
Radish - 20g
Danish-style Feta - 20g
BUTTERY POTATOES
Place the halved baby potatoes in a pot (with a lid) of salted water. Bring to a boil and cook until soft, 15-20 minutes. Drain and return to the pot with a knob of butter and seasoning. Cover and shake until the butter is melted and the potatoes are coated.
PLUMP PEAS
Boil the kettle. Submerge the peas in boiling water until plump, 2-3 minutes. Drain and set aside.
PREP STEP
Rinse, pick, and roughly chop the mixed herbs.
FRY THE FISHCAKES
Place a pan over medium heat with enough oil to cover the base. When hot, fry the fishcakes until golden and crispy, 2-3 minutes per side. Remove from the pan and drain on paper towel. Season.
FRESH SALAD
In a salad bowl, combine the vinegar, a drizzle of olive oil, a sweetener, seasoning, the shredded salad leaves, the plumped peas, the cucumber ribbons, the radish rounds, and ½ the chopped herbs.
WHAT A PLATE!
Plate up the fishcakes. Side with the buttery baby potatoes and the herby pea salad. Crumble the feta over the salad and garnish the potatoes with the remaining herbs. Cheers!
Baby Potato - 400g
Peas - 100g
Fresh Dill - 1
Crumbed Snoek Fishcakes - 2 packs
Red Wine Vinegar - 30ml
Salad Leaves - 40g
Cucumber - 200g
Radish - 40g
Danish-style Feta - 40g
BUTTERY POTATOES
Place the halved baby potatoes in a pot (with a lid) of salted water. Bring to a boil and cook until soft, 20-25 minutes. Drain and return to the pot with a knob of butter and seasoning. Cover and shake until the butter is melted and the potatoes are coated.
PLUMP PEAS
Boil the kettle. Submerge the peas in boiling water until plump, 2-3 minutes. Drain and set aside.
PREP STEP
Rinse, pick, and roughly chop the mixed herbs.
FRY THE FISHCAKES
Place a pan over medium heat with enough oil to cover the base. When hot, fry the fishcakes until golden and crispy, 2-3 minutes per side. You may need to do this in batches. Remove from the pan and drain on paper towel. Season.
FRESH SALAD
In a salad bowl, combine the vinegar, a drizzle of olive oil, a sweetener, seasoning, the shredded salad leaves, the plumped peas, the cucumber ribbons, the radish rounds, and ½ the chopped herbs.
WHAT A PLATE!
Plate up the fishcakes. Side with the buttery baby potatoes and the herby pea salad. Crumble the feta over the salad and garnish the potatoes with the remaining herbs. Cheers!
Baby Potatoes - 600g
Peas - 150g
Fresh Dill - 1
Crumbed Snoek Fishcakes - 3 packs
Red Wine Vinegar - 45ml
Salad Leaves - 60g
Cucumber - 300g
Radish - 60g
Danish-style Feta - 60g
BUTTERY POTATOES
Place the halved baby potatoes in a pot (with a lid) of salted water. Bring to a boil and cook until soft, 20-25 minutes. Drain and return to the pot with a knob of butter and seasoning. Cover and shake until the butter is melted and the potatoes are coated.
PLUMP PEAS
Boil the kettle. Submerge the peas in boiling water until plump, 2-3 minutes. Drain and set aside.
PREP STEP
Rinse, pick, and roughly chop the mixed herbs.
FRY THE FISHCAKES
Place a pan over medium heat with enough oil to cover the base. When hot, fry the fishcakes until golden and crispy, 2-3 minutes per side. You may need to do this in batches. Remove from the pan and drain on paper towel. Season.
FRESH SALAD
In a salad bowl, combine the vinegar, a drizzle of olive oil, a sweetener, seasoning, the shredded salad leaves, the plumped peas, the cucumber ribbons, the radish rounds, and ½ the chopped herbs.
WHAT A PLATE!
Plate up the fishcakes. Side with the buttery baby potatoes and the herby pea salad. Crumble the feta over the salad and garnish the potatoes with the remaining herbs. Cheers!
Baby Potato - 800g
Peas - 200g
Fresh Dill - 1
Crumbed Snoek Fishcakes - 4 packs
Red Wine Vinegar - 60ml
Salad Leaves - 80g
Cucumber - 400g
Radish - 80g
Danish-style Feta - 80g
Woolies Products in this dish
