eCook Meal
Crumbed Fishcakes & Pesto Mayo
with cheesy potatoes & a seed salad
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?
Serving guide
Choose your portion size.
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.
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.
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!
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.
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.
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!
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.
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.
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!
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.
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.
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R32.77
for 4 servings · R8.19 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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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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Gherkins needs 100 gMild Dill Gherkins 780 g 780 g at R63.99 · 13% of packR8.20
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Grated Cheddar Cheese needs 60 gBulk Cheddar Cheese 850 g 850 g at R169.99 · 7% of packR12.00
-
Potato needs 800 gBulk Everyday Medium Potatoes 7 kg 7 kg at R69.99 · 11% of packR8.00
Not in the Woolies basket — source these elsewhere:
- Crumbed Salmon Fishcakes
- NOMU Italian Rub
- Raspberry Vinegar
- Pumpkin & Sunflower Seed Mix
- Pesto Mayo
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
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?
Cheddar Cheese, Crumbed Salmon Fishcakes, Fish, Gherkins, 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?
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! 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. 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. 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. 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.
What should be prepared from my kitchen to make Crumbed Fishcakes & Pesto Mayo?
Cheddar Cheese, Crumbed Salmon Fishcakes, Fish, Gherkins, 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