Crumbed Fishcakes & Pesto Mayo

Golden crisp fishcakes are dunked in a divine pesto mayo, and sided with cheesy roasted potato wedges and a toasted seed salad. Crispy, creamy, fragrant and fresh, what more could you want from dinner?

Crumbed Fishcakes & Pesto Mayo

with cheesy potatoes & a seed salad

4.5

Hands on Time: 10 - 25 minutes

Overall Time: 20 - 35 minutes

Ingredients:

From your kitchen:

  • Oil (cooking, olive or coconut)
  • Salt & Pepper
  • Water
  • Paper Towel
Photo of Crumbed Fishcakes & Pesto Mayo
  1. Potato WEDGES

    Preheat the oven to 220°C. Place the Potato wedges on a roasting tray, coat in oil, the rub, and seasoning. Roast in the hot oven for 20-25 minutes, shifting halfway. In the final 5-8 minutes, sprinkle over the grated cheese. On completion, the cheese should be melted and the wedges should be cooked through.

  2. PREP & PESTO

    Drain and roughly chop the Gherkins. Rinse the Salad Leaves and set aside. In a small bowl, combine the Pesto Mayo, the chopped gherkins, and seasoning.

  3. SIMPLE SEED SALAD

    Place the seed mix in a pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan and place in a bowl. Add the rinsed Salad Leaves, the toasted seeds, the Raspberry Vinegar, a drizzle of oil, and seasoning. Toss until fully combined.

  4. FISHCAKE FRY UP

    Return the pan, wiped down if necessary, to a medium 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, drain on paper towel, and season.

  5. THE MAIN EVENT

    Plate up the golden fishcakes. Side with the cheesy Potato wedges and the toasted seed salad. Serve the Pesto Mayo on the side for dipping. Enjoy, Chef!

  1. Potato WEDGES

    Preheat the oven to 220°C. Place the Potato wedges on a roasting tray, coat in oil, the rub, and seasoning. Roast in the hot oven for 20-25 minutes, shifting halfway. In the final 5-8 minutes, sprinkle over the grated cheese. On completion, the cheese should be melted and the wedges should be cooked through.

  2. PREP & PESTO

    Drain and roughly chop the Gherkins. Rinse the Salad Leaves and set aside. In a small bowl, combine the Pesto Mayo, the chopped gherkins, and seasoning.

  3. SIMPLE SEED SALAD

    Place the seed mix in a pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan and place in a bowl. Add the rinsed Salad Leaves, the toasted seeds, the Raspberry Vinegar, a drizzle of oil, and seasoning. Toss until fully combined.

  4. FISHCAKE FRY UP

    Return the pan, wiped down if necessary, to a medium 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, drain on paper towel, and season.

  5. THE MAIN EVENT

    Plate up the golden fishcakes. Side with the cheesy Potato wedges and the toasted seed salad. Serve the Pesto Mayo on the side for dipping. Enjoy, Chef!

  1. Potato WEDGES

    Preheat the oven to 220°C. Place the Potato wedges on a roasting tray, coat in oil, the rub, and seasoning. To make sure they get crispy, don’t overcrowd the tray – use two trays instead. Roast in the hot oven for 25-30 minutes, shifting halfway. In the final 5-8 minutes, sprinkle over the grated cheese. On completion, the cheese should be melted and the wedges should be cooked through.

  2. PREP & PESTO

    Drain and roughly chop the Gherkins. Rinse the Salad Leaves and set aside. In a small bowl, combine the Pesto Mayo, the chopped gherkins, and seasoning.

  3. SIMPLE SEED SALAD

    Place the seed mix in a pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan and place in a bowl. Add the rinsed Salad Leaves, the toasted seeds, the Raspberry Vinegar, a drizzle of oil, and seasoning. Toss until fully combined.

  4. FISHCAKE FRY UP

    Return the pan, wiped down if necessary, to a medium 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, drain on paper towel, and season.

  5. THE MAIN EVENT

    Plate up the golden fishcakes. Side with the cheesy Potato wedges and the toasted seed salad. Serve the Pesto Mayo on the side for dipping. Enjoy, Chef!

  1. Potato WEDGES

    Preheat the oven to 220°C. Place the Potato wedges on a roasting tray, coat in oil, the rub, and seasoning. To make sure they get crispy, don’t overcrowd the tray – use two trays instead. Roast in the hot oven for 25-30 minutes, shifting halfway. In the final 5-8 minutes, sprinkle over the grated cheese. On completion, the cheese should be melted and the wedges should be cooked through.

  2. PREP & PESTO

    Drain and roughly chop the Gherkins. Rinse the Salad Leaves and set aside. In a small bowl, combine the Pesto Mayo, the chopped gherkins, and seasoning.

  3. SIMPLE SEED SALAD

    Place the seed mix in a pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan and place in a bowl. Add the rinsed Salad Leaves, the toasted seeds, the Raspberry Vinegar, a drizzle of oil, and seasoning. Toss until fully combined.

  4. FISHCAKE FRY UP

    Return the pan, wiped down if necessary, to a medium 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, drain on paper towel, and season.

  5. THE MAIN EVENT

    Plate up the golden fishcakes. Side with the cheesy Potato wedges and the toasted seed salad. Serve the Pesto Mayo on the side for dipping. Enjoy, Chef!

Frequently Asked Questions

What is the preparation time for Crumbed Fishcakes & Pesto Mayo?

The preparation time for Crumbed Fishcakes & Pesto Mayo with cheesy potatoes & a seed salad is between 10 and 25 minutes.

What is the total time required to make Crumbed Fishcakes & Pesto Mayo with cheesy potatoes & a seed salad?

The total time required to make Crumbed Fishcakes & Pesto Mayo with cheesy potatoes & a seed salad is between 20 and 35 minutes.

How many servings does Crumbed Fishcakes & Pesto Mayo provide?

4 servings

What are the main ingredients in Crumbed Fishcakes & Pesto Mayo?

Crumbed Salmon Fishcakes, Fish, Gherkins, Grated Cheddar Cheese, NOMU Italian Rub, Pesto Mayo, Potato, Pumpkin & Sunflower Seed Mix, Raspberry Vinegar, Salad Leaves

What is the nutritional information of Crumbed Fishcakes & Pesto Mayo?

Calories: 504, Carbs: 65 grams, Fat: grams, Protein: 15.9 grams, Sugar: 5.6 grams, Salt: 1091 grams

How do I prepare Crumbed Fishcakes & Pesto Mayo?

PREP & PESTO: Drain and roughly chop the gherkins. Rinse the salad leaves and set aside. In a small bowl, combine the pesto mayo, the chopped gherkins, and seasoning. POTATO WEDGES: Preheat the oven to 220°C. Place the potato wedges on a roasting tray, coat in oil, the rub, and seasoning. Roast in the hot oven for 20-25 minutes, shifting halfway. In the final 5-8 minutes, sprinkle over the grated cheese. On completion, the cheese should be melted and the wedges should be cooked through. SIMPLE SEED SALAD: Place the seed mix in a pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan and place in a bowl. Add the rinsed salad leaves, the toasted seeds, the raspberry vinegar, a drizzle of oil, and seasoning. Toss until fully combined. FISHCAKE FRY UP: Return the pan, wiped down if necessary, to a medium 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, drain on paper towel, and season. THE MAIN EVENT: Plate up the golden fishcakes. Side with the cheesy potato wedges and the toasted seed salad. Serve the pesto mayo on the side for dipping. Enjoy, Chef!

What should be prepared from my kitchen to make Crumbed Fishcakes & Pesto Mayo?

Crumbed Salmon Fishcakes, Fish, Gherkins, Grated Cheddar Cheese, NOMU Italian Rub, Pesto Mayo, Potato, Pumpkin & Sunflower Seed Mix, Raspberry Vinegar, Salad Leaves

How many calories does Crumbed Fishcakes & Pesto Mayo have?

504 calories

How much fat content does Crumbed Fishcakes & Pesto Mayo have?

grams

Woolies Products in this dish

Photo of Freshly Frozen Skin-On Hake Fillets 800 g

Freshly Frozen Skin-on Hake Fillets 800 G

Photo of Bulk Butternut, Pumpkin & Sweet Potato 800 g

Bulk Butternut, Pumpkin & Sweet Potato 800 G

Photo of Albacore White Tuna Fillets in Spring Water 180 g

Albacore White Tuna Fillets In Spring Water 180 G

Photo of Albacore White Tuna Fillets in Olive Oil 180 g

Albacore White Tuna Fillets In Olive Oil 180 G

Photo of Hake Fillet Avg 350 g

Hake Fillet Avg 350 G

Photo of Basa Fillets Avg 300 g

Basa Fillets Avg 300 G

Photo of Large Potatoes 2 kg

Large Potatoes 2 Kg

Photo of Potato Roasting Vegetables 800 g

Potato Roasting Vegetables 800 G

Photo of Bulk Everyday Potatoes 3 kg

Bulk Everyday Potatoes 3 Kg

Photo of Hake Portions 300 g

Hake Portions 300 G

Views: 810