eCook Meal
Crumbed Fishcakes & Cucumber Salad
with sweet potato & fresh dill
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!
Serving guide
Choose your portion size.
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 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 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 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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R105.87
for 4 servings · R26.47 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Fresh Mint needs 15 gFresh Mint 20 g 20 g at R14.99 · 75% of packR11.24
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Sweet Chilli Sauce needs 60 mlWellington's Sweet Chilli Sauce 450 ml 450 ml at R44.99 · 13% of packR6.00
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Cucumber needs 400 gMini Cucumbers 350 g 350 g at R31.99 · 1.14× packR36.56
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Sweet Potato Chunks needs 1 kgMedium Potatoes 2 kg 2 kg at R44.99 · 50% of packR22.50
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Green Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
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Fresh Dill needs 10 gMild Dill Gherkins 780 g 780 g at R63.99 · 1% of packR0.82
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White Wine Vinegar needs 40 mlWhite Wine Vinegar 250 ml 250 ml at R44.99 · 16% of packR7.20
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Red Onion needs 1Sliced Red Onions 70 g R16.99 · whole pack (size can't be divided)R16.99
Not in the Woolies basket — source these elsewhere:
- Salmon Crumbed Fishcakes
- Creamy Mayo
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Crumbed Fishcakes & Cucumber Salad?
The preparation time for Crumbed Fishcakes & Cucumber Salad with sweet potato & fresh dill is between 10 and 25 minutes.
What is the total time required to make Crumbed Fishcakes & Cucumber Salad with sweet potato & fresh dill?
The total time required to make Crumbed Fishcakes & Cucumber Salad with sweet potato & fresh dill is between 25 and 40 minutes.
How many servings does Crumbed Fishcakes & Cucumber Salad provide?
4 servings
What are the main ingredients in Crumbed Fishcakes & Cucumber Salad?
Creamy Mayo, Cucumber, Dill, Fish, Fresh Mint, Green Leaves, Red Onion, Salmon Crumbed Fishcakes, Sweet Chilli Sauce, Sweet Potato, White Wine Vinegar
What is the nutritional information of Crumbed Fishcakes & Cucumber Salad?
Calories: 1013, Carbs: 123 grams, Fat: grams, Protein: 27 grams, Sugar: 24 grams, Salt: 1045 grams
How do I prepare Crumbed Fishcakes & Cucumber Salad?
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! 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. 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. 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. 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.
What should be prepared from my kitchen to make Crumbed Fishcakes & Cucumber Salad?
Creamy Mayo, Cucumber, Dill, Fish, Fresh Mint, Green Leaves, Red Onion, Salmon Crumbed Fishcakes, Sweet Chilli Sauce, Sweet Potato, White Wine Vinegar
How many calories does Crumbed Fishcakes & Cucumber Salad have?
1013 calories
How much fat content does Crumbed Fishcakes & Cucumber Salad have?
grams