A smear of gorgeous garlic pea pureé, golden crumbed salmon fishcakes, a pile of honey-glazed baby carrots dotted with pistachios and feta, and buttery baby potatoes. Sprinkled with picked mint and served with lemony cucumber ribbons for a hit of freshness, this dish is nothing short of spectacular!
Fancy Fishcake Feast
Fancy Fishcake Feast
with honey carrots & pistachios
Hands on Time: 20 - 35 minutes
Overall Time: 35 - 55 minutes
Ingredients:
- Baby Carrots
- Baby Potatoes
- Crumbed Salmon Fishcakes
- Cucumber
- Danish-style Feta
- Fish
- Fresh Cream
- Fresh Mint
- Garlic Clove
- Garlic Cloves
- Honey
- Lemon
- Lemons
- Peas
- Pistachio Nuts
- Salmon & Hake Crumbed Fishcakes
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Blender
- Paper Towel
- Butter
Honey CARROTS
Preheat the oven to 200°C. Spread out the halved carrots on a roasting tray, coat in oil, and season. Roast in the hot oven for 20-25 minutes, shifting halfway. In the final 3-5 minutes, remove the tray from the oven and toss the Honey through the carrots. Return to the oven to roast for the remaining time. On completion, the carrots should be cooked through and crisping up.
BUTTERY BABY POTS
While the carrots are roasting, place the quartered Baby Potatoes in a pot of salted water over a high heat. Pop on a lid and bring to the boil. Once boiling, remove the lid and reduce the heat. Allow to simmer for 10-15 minutes until cooked through and soft. Drain on completion and return to the pot. Add a knob of butter to the pot, replace the lid, and shake the pot until the butter is melted and the potatoes are coated. Season to taste and cover to keep warm.
PEA PUR-YAY!
Place a nonstick pan over a medium heat with a knob of butter and a drizzle of oil. When hot, add the grated garlic and the Peas and sauté for 2-3 minutes until fragrant, shifting occasionally. Pour in the cream and leave to simmer for 1-2 minutes until the cream is heated through. On completion, place the mixture in a blender along with ½ the picked mint, the Lemon zest, and seasoning. Pulse until smooth. Add water in 10ml increments if it’s too thick for your liking. Cover to keep warm and set aside.
CRISPY & GOLDEN
Return the pan, wiped down if necessary, to a medium heat with enough oil to cover the base. When hot, add the fishcakes and fry 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 some paper towel.
SALAD STATION
When the carrots are done, place in a bowl. Add the chopped pistachios, a squeeze of Lemon juice, and seasoning. Crumble in the drained feta and toss until fully combined. In a separate bowl, toss the Cucumber ribbons with some lemon juice and a pinch of salt.
LET THEM EAT FISHCAKES!
Smear the pea purée on the plate and top with the golden fishcakes. Side with loaded carrots, the buttery potatoes, and the Cucumber ribbons. Sprinkle over the remaining picked mint and garnish with any remaining Lemon wedges. Well done, Chef!
Baby Carrots - 120g
Honey - 10ml
Baby Potatoes - 100g
Garlic Clove - 1
Peas - 100g
Fresh Cream - 50ml
Fresh Mint - 4g
Lemon - 1
Fish/" title="View all our recipes with Fish at eCook">Fish/crumbed-salmon-fishcakes/" title="View all our recipes with Crumbed Salmon Fishcakes at eCook">Crumbed Salmon Fishcakes - 2
Pistachio Nuts - 10g
Danish-style Feta - 40g
Cucumber - 50g
Honey CARROTS
Preheat the oven to 200°C. Spread out the halved carrots on a roasting tray, coat in oil, and season. Roast in the hot oven for 20-25 minutes, shifting halfway. In the final 3-5 minutes, remove the tray from the oven and toss the Honey through the carrots. Return to the oven to roast for the remaining time. On completion, the carrots should be cooked through and crisping up.
BUTTERY BABY POTS
While the carrots are roasting, place the quartered Baby Potatoes in a pot of salted water over a high heat. Pop on a lid and bring to the boil. Once boiling, remove the lid and reduce the heat. Allow to simmer for 10-15 minutes until cooked through and soft. Drain on completion and return to the pot. Add a knob of butter to the pot, replace the lid, and shake the pot until the butter is melted and the potatoes are coated. Season to taste and cover to keep warm.
PEA PUR-YAY!
Place a nonstick pan over a medium heat with a knob of butter and a drizzle of oil. When hot, add the grated garlic and the Peas and sauté for 2-3 minutes until fragrant, shifting occasionally. Pour in the cream and leave to simmer for 1-2 minutes until the cream is heated through. On completion, place the mixture in a blender along with ½ the picked mint, the Lemon zest, and seasoning. Pulse until smooth. Add water in 10ml increments if it’s too thick for your liking. Cover to keep warm and set aside.
CRISPY & GOLDEN
Return the pan, wiped down if necessary, to a medium heat with enough oil to cover the base. When hot, add the fishcakes and fry 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 some paper towel.
SALAD STATION
When the carrots are done, place in a bowl. Add the chopped pistachios, a squeeze of Lemon juice, and seasoning. Crumble in the drained feta and toss until fully combined. In a separate bowl, toss the Cucumber ribbons with some lemon juice and a pinch of salt.
LET THEM EAT FISHCAKES!
Smear the pea purée on the plate and top with the golden fishcakes. Side with loaded carrots, the buttery potatoes, and the Cucumber ribbons. Sprinkle over the remaining picked mint and garnish with any remaining Lemon wedges. Well done, Chef!
Baby Carrots - 240g
Honey - 20ml
Baby Potatoes - 200g
Garlic Clove - 1
Peas - 200g
Fresh Cream - 100ml
Fresh Mint - 8g
Lemon - 1
Fish/" title="View all our recipes with Fish at eCook">Fish/crumbed-salmon-fishcakes/" title="View all our recipes with Crumbed Salmon Fishcakes at eCook">Crumbed Salmon Fishcakes - 4
Pistachio Nuts - 20g
Danish-style Feta - 80g
Cucumber - 100g
Honey CARROTS
Preheat the oven to 200°C. Spread out the halved carrots on a roasting tray, coat in oil, and season. Roast in the hot oven for 25-30 minutes, shifting halfway. In the final 3-5 minutes, remove the tray from the oven and toss the Honey through the carrots. Return to the oven to roast for the remaining time. On completion, the carrots should be cooked through and crisping up.
BUTTERY BABY POTS
While the carrots are roasting, place the quartered Baby Potatoes in a pot of salted water over a high heat. Pop on a lid and bring to the boil. Once boiling, remove the lid and reduce the heat. Allow to simmer for 10-15 minutes until cooked through and soft. Drain on completion and return to the pot. Add a knob of butter to the pot, replace the lid, and shake the pot until the butter is melted and the potatoes are coated. Season to taste and cover to keep warm.
PEA PUR-YAY!
Place a nonstick pan over a medium heat with a knob of butter and a drizzle of oil. When hot, add the grated garlic and the Peas and sauté for 3-4 minutes until fragrant, shifting occasionally. Pour in the cream and leave to simmer for 2-3 minutes until the cream is heated through. On completion, place the mixture in a blender along with ½ the picked mint, the Lemon zest, and seasoning. Pulse until smooth. Add water in 10ml increments if it’s too thick for your liking. Cover to keep warm and set aside.
CRISPY & GOLDEN
Return the pan, wiped down if necessary, to a medium heat with enough oil to cover the base. When hot, add the fishcakes and fry 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 some paper towel.
SALAD STATION
When the carrots are done, place in a bowl. Add the chopped pistachios, a squeeze of Lemon juice, and seasoning. Crumble in the drained feta and toss until fully combined. In a separate bowl, toss the Cucumber ribbons with some lemon juice and a pinch of salt.
LET THEM EAT FISHCAKES!
Smear the pea purée on the plate and top with the golden fishcakes. Side with loaded carrots, the buttery potatoes, and the Cucumber ribbons. Sprinkle over the remaining picked mint and garnish with any remaining Lemon wedges. Well done, Chef!
Baby Carrots - 360g
Honey - 30ml
Baby Potatoes - 300g
Garlic Cloves - 2
Peas - 300g
Fresh Cream - 150ml
Fresh Mint - 12g
Lemons - 2
Fish/" title="View all our recipes with Fish at eCook">Fish/crumbed-salmon-fishcakes/" title="View all our recipes with Crumbed Salmon Fishcakes at eCook">Crumbed Salmon Fishcakes - 6
Pistachio Nuts - 30g
Danish-style Feta - 120g
Cucumber - 150g
Honey CARROTS
Preheat the oven to 200°C. Spread out the halved carrots on a roasting tray, coat in oil, and season. Roast in the hot oven for 25-30 minutes, shifting halfway. In the final 3-5 minutes, remove the tray from the oven and toss the Honey through the carrots. Return to the oven to roast for the remaining time. On completion, the carrots should be cooked through and crisping up.
BUTTERY BABY POTS
While the carrots are roasting, place the quartered Baby Potatoes in a pot of salted water over a high heat. Pop on a lid and bring to the boil. Once boiling, remove the lid and reduce the heat. Allow to simmer for 10-15 minutes until cooked through and soft. Drain on completion and return to the pot. Add a knob of butter to the pot, replace the lid, and shake the pot until the butter is melted and the potatoes are coated. Season to taste and cover to keep warm.
PEA PUR-YAY!
Place a nonstick pan over a medium heat with a knob of butter and a drizzle of oil. When hot, add the grated garlic and the Peas and sauté for 3-4 minutes until fragrant, shifting occasionally. Pour in the cream and leave to simmer for 2-3 minutes until the cream is heated through. On completion, place the mixture in a blender along with ½ the picked mint, the Lemon zest, and seasoning. Pulse until smooth. Add water in 10ml increments if it’s too thick for your liking. Cover to keep warm and set aside.
CRISPY & GOLDEN
Return the pan, wiped down if necessary, to a medium heat with enough oil to cover the base. When hot, add the fishcakes and fry 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 some paper towel.
SALAD STATION
When the carrots are done, place in a bowl. Add the chopped pistachios, a squeeze of Lemon juice, and seasoning. Crumble in the drained feta and toss until fully combined. In a separate bowl, toss the Cucumber ribbons with some lemon juice and a pinch of salt.
LET THEM EAT FISHCAKES!
Smear the pea purée on the plate and top with the golden fishcakes. Side with loaded carrots, the buttery potatoes, and the Cucumber ribbons. Sprinkle over the remaining picked mint and garnish with any remaining Lemon wedges. Well done, Chef!
Baby Carrots - 480g
Honey - 40ml
Baby Potatoes - 400g
Garlic Cloves - 2
Peas - 400g
Fresh Cream - 200ml
Fresh Mint - 15g
Lemons - 2
Salmon & Hake Crumbed Fishcakes - 8
Pistachio Nuts - 40g
Danish-style Feta - 160g
Cucumber - 200g
Frequently Asked Questions
What is the preparation time for Fancy Fishcake Feast?
The preparation time for Fancy Fishcake Feast with honey carrots & pistachios is between 20 and 35 minutes.
What is the total time required to make Fancy Fishcake Feast with honey carrots & pistachios?
The total time required to make Fancy Fishcake Feast with honey carrots & pistachios is between 35 and 55 minutes.
How many servings does Fancy Fishcake Feast provide?
4 servings
What are the main ingredients in Fancy Fishcake Feast?
Baby Carrots, Baby Potatoes, Crumbed Salmon Fishcakes, Cucumber, Danish-style Feta, Fish, Fresh Cream, Fresh Mint, Garlic Clove, Garlic Cloves, Honey, Lemon, Lemons, Peas, Pistachio Nuts, Salmon & Hake Crumbed Fishcakes
What is the nutritional information of Fancy Fishcake Feast?
Calories: 990, Carbs: 97 grams, Fat: grams, Protein: 37 grams, Sugar: 30 grams, Salt: 1845 grams
How do I prepare Fancy Fishcake Feast?
HONEY CARROTS: Preheat the oven to 200°C. Spread out the halved carrots on a roasting tray, coat in oil, and season. Roast in the hot oven for 20-25 minutes, shifting halfway. In the final 3-5 minutes, remove the tray from the oven and toss the honey through the carrots. Return to the oven to roast for the remaining time. On completion, the carrots should be cooked through and crisping up. BUTTERY BABY POTS: While the carrots are roasting, place the quartered baby potatoes in a pot of salted water over a high heat. Pop on a lid and bring to the boil. Once boiling, remove the lid and reduce the heat. Allow to simmer for 10-15 minutes until cooked through and soft. Drain on completion and return to the pot. Add a knob of butter to the pot, replace the lid, and shake the pot until the butter is melted and the potatoes are coated. Season to taste and cover to keep warm. PEA PUR-YAY!: Place a nonstick pan over a medium heat with a knob of butter and a drizzle of oil. When hot, add the grated garlic and the peas and sauté for 2-3 minutes until fragrant, shifting occasionally. Pour in the cream and leave to simmer for 1-2 minutes until the cream is heated through. On completion, place the mixture in a blender along with ½ the picked mint, the lemon zest, and seasoning. Pulse until smooth. Add water in 10ml increments if it’s too thick for your liking. Cover to keep warm and set aside. CRISPY & GOLDEN: Return the pan, wiped down if necessary, to a medium heat with enough oil to cover the base. When hot, add the fishcakes and fry 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 some paper towel. SALAD STATION: When the carrots are done, place in a bowl. Add the chopped pistachios, a squeeze of lemon juice, and seasoning. Crumble in the drained feta and toss until fully combined. In a separate bowl, toss the cucumber ribbons with some lemon juice and a pinch of salt. LET THEM EAT FISHCAKES!: Smear the pea purée on the plate and top with the golden fishcakes. Side with loaded carrots, the buttery potatoes, and the cucumber ribbons. Sprinkle over the remaining picked mint and garnish with any remaining lemon wedges. Well done, Chef!
What should be prepared from my kitchen to make Fancy Fishcake Feast?
Baby Carrots, Baby Potatoes, Crumbed Salmon Fishcakes, Cucumber, Danish-style Feta, Fish, Fresh Cream, Fresh Mint, Garlic Clove, Garlic Cloves, Honey, Lemon, Lemons, Peas, Pistachio Nuts, Salmon & Hake Crumbed Fishcakes
How many calories does Fancy Fishcake Feast have?
990 calories
How much fat content does Fancy Fishcake Feast have?
grams
Woolies Products in this dish
