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!
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!
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!
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!
Frequently Asked Questions
What is the preparation time for Baked Fishcakes & Hasselback?
The preparation time for Baked Fishcakes & Hasselback with a zesty dill-mayo & a fresh cucumber salad is between 25 and 40 minutes.
What is the total time required to make Baked Fishcakes & Hasselback with a zesty dill-mayo & a fresh cucumber salad?
The total time required to make Baked Fishcakes & Hasselback with a zesty dill-mayo & a fresh cucumber salad is between 45 and 60 minutes.
How many servings does Baked Fishcakes & Hasselback provide?
4 servings
What are the main ingredients in Baked Fishcakes & Hasselback?
Creamy Mayo, Cucumber, Fish, Fresh Dill, Lemon, Lemons, Potato, Salad Leaves, Salmon & Hake Crumbed Fishcakes, Spring Onion, Spring Onions, Sun-Dried Tomatoes
What is the nutritional information of Baked Fishcakes & Hasselback?
Calories: 717, Carbs: 92 grams, Fat: grams, Protein: 28.5 grams, Sugar: 11.3 grams, Salt: 1679 grams
How do I prepare Baked Fishcakes & Hasselback?
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. 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! 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.
What should be prepared from my kitchen to make Baked Fishcakes & Hasselback?
Creamy Mayo, Cucumber, Fish, Fresh Dill, Lemon, Lemons, Potato, Salad Leaves, Salmon & Hake Crumbed Fishcakes, Spring Onion, Spring Onions, Sun-Dried Tomatoes
How many calories does Baked Fishcakes & Hasselback have?
717 calories
How much fat content does Baked Fishcakes & Hasselback have?
grams
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